On Monday, October 29, 2018 at 11:16:57 AM UTC-4, 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

Here's a typically complex Cook's Illustrated method (brought out from
behind their paywall):

<https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/>

I've done it a few times. The worst part for me is remembering that
it needs advanced prep.

Sheldon will be along saying not to salt meat in advance, but osmosis
appears to work everywhere besides his kitchen.

Cindy Hamilton