Both Kraft's and Taste of Home's recipes are good for cooking a beef eye of round roast. Kraft's recipe calls for cooking the roast at 475 degrees Fahrenheit, whereas Taste of Home's recipe cooks the roast at 325 degrees Fahrenheit.
To make Kraft's eye of round roast, preheat the oven to 500 degrees Fahrenheit. Season a 2- to 3-pound eye of round roast with seasoned salt. Rub a garlic clove on top of the roast or place sliced garlic into four or six pockets on top of the meat. Place the roast on a rack in a shallow pan, and transfer to the oven.
Lower the oven temperature to 475 degrees Fahrenheit, and bake for seven minutes per pound of meat. Once done, turn off the oven, and let the roast rest for two and a half hours. Slice thinly to serve.
To make Taste of Home's eye of round roast, cook a 3-pound eye of round roast in 1 tablespoon of canola oil in a Dutch oven over medium-high heat until browned on all sides. Drain the beef, and mix 3/4 cup of water with 1 envelope of onion soup mix, 3 tablespoons of cider vinegar and 2 tablespoons of hot sauce. Pour the mixture over the roast, cover and bake at 325 degrees Fahrenheit for two to three hours. Let the roast rest for 10 to 15 minutes before slicing.