I need a good recipe for an eye of the round roast, please.

[Buzz]

Lightly salt and pepper the roast as it warms up closer to room temp, then brown the sides on the stove, then more liberally salt and pepper it. We like to also use some add'l herbs and spices (rosemary, thyme, basil, oregano, red pepper flakes, etc.), then put it on top of some sliced carrots and potatoes in a tented roasting pan at 275-300°F (aluminum foil w/ a few fork holes is fine). After about 30 - 45 mins, when the veggies have begun to soften up a bit, cover them with some preheated stock, veggie, beef or chicken is fine, and rotate the roast at the same time and reseason as needed to ensure proper coverage. Cover the pan w/ the foil, add a several more holes to it. Lower heat to 225-250°F until center of roast hits a little over 130°F, which will take roughly a couple more hours (do not exceed 135°F), then turn off oven. Let it rest for at least 10 -15 mins (preferably 20 mins if time permits), then slice and serve... added bonus of this fairly slow cooking method, is that it makes for incredible cold sandwiches the next day.
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