Cooking the perfect slow-roasted eye of round is all about time and temperature. Starting with your roast at room temperature, pre-heat your oven to 500 degrees Fahrenheit.

Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1¼ to 1¾ hours, or 125 degrees for medium, 1¾ to 2¼ hours.