To cook an eye-of-round roast, season and place it on a rack in a roasting pan. Roast the eye-of-round in the oven for 30 minutes at 400 degrees Fahrenheit before reducing the heat to 350 degrees Fahrenheit. Continue cooking, basting every 30 minutes, until it reaches the desired internal temperature.
Season the eye-of-round generously with salt, pepper and other preferred seasonings, and place it in the refrigerator overnight. Bring the roast to room temperature about an hour before cooking, and then coat it with olive oil before placing it on a roasting rack in an oiled roasting pan. Alternatively, sit the roast on a bed of vegetables such as garlic, onions, carrots and celery. When mixed with the juices of the roast, the vegetables add flavor to the roast during basting.
Place the eye-of-round roast in the oven at 400 degrees Fahrenheit for 30 minutes, and then baste the roast with its own juices before reducing the heat to 350 degrees Fahrenheit. Cook the roast at the reduced temperature until it reaches your desired level of doneness, basting every 30 minutes to keep it moist. While many chefs recommended cooking it to a medium-rare internal temperature of 125 to 130 degrees Fahrenheit, the United States Department of Agriculture recommends cooking beef to 145 degrees Fahrenheit for safe consumption. Remove the roast when it is within 10 degrees of the desired temperature because the roast continues to cook as it rests for 10 to 20 minutes.