Roast

Preheat oven (or gas grill to highest temp.) to 500 degrees. Place roast on rack in pan - line pan with foil for easy clean up - rub roast with your favorite "rub" or herb/spice mixture - or just a little salt and pepper -

Place roast in preheated oven for 10 minutes per pound (for most smaller roasts that isn't long). At end of time - turn oven off and DO NOT OPEN OVEN DOOR - leaving roast in oven for another 10 minutes per pound. Remove roast and slice - or chill to serve later - It is perfectly cooked unless you have people that like everything "well done" and if so - don't serve them good beef (oven)roasts - serve them pot roast!!!!
You can also do this with other good oven roasts, e.g. sirloin tips, etc. but slice the eye of round fairly thin and serve as an entree or on great bread or rolls for sandwiches. You can make gravy with the drippings, if you wish. This makes great French Dip sandwiches, for sure. You can add a bit of good beef broth to make more "au jus".

Now if you have people that like a rarer roast - 8 minutes per pound will work for them. We find the 10 minutes works well for almost everyone as it comes out medium rare - with the ends being slightly less rare than the middle.