The most important part of preparing eye of round roast is finishing it in the oven for two hours. After roasting the meat at five minutes per pound, the oven must be turned off, and the roast should sit until reaching an internal temperature of at least 120 degrees F.
Seasoning an eye of round prior to cooking is very much a matter of taste. For instance, the article “Perfect Eye of Round Roast” recommends using a rub made from kosher salt, black pepper, thyme and garlic. Other recipes call for easy marinades made from red wine, paprika, sea salt and olive oil. Because eye of round is lean and can dry out during roasting, it’s important to add moisture by marinating it for about 30 minutes, and it's also important to seal the moisture in the meat by roasting.
To begin cooking, pre-heat the oven to 500 degrees F. When the oven is pre-heated, place the roast in a uncovered roasting pan or dutch oven on the center rack. Let the meat roast for five to seven minutes per pound. Then, turn off the oven, and let the roast finish for about two hours, long enough to reach the internal temperature for the desired doneness, which is 120-125 degrees F for rare, 130-140 degrees F for medium rare and 145-150 degrees F for medium. Rest the roast on a cutting surface for at least 10 minutes so that the meat is tender and juiced when carved.