On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:

> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US

Season heavily and put into 500F oven for 2-3 minutes then lower to
275F and let it go until it reaches 128F (about 4-5 hours depending
on size). The temp will rise to 131-132F after you take it out
leaving you with med-rare.

Ed will be along recommending 118-120F but that's way too low.

-sw