Step 1

Preheat the Oven: Preheat your oven temperature to 325°F (163°C).

Step 2

Prepare the Roast: Start by trimming any excess fat from the eye of round roast. This cut is quite lean, but removing any visible fat will help it cook evenly. Pat the roast dry with paper towels.

Step 3

Season the Roast: In a small bowl, combine the minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper. Rub this seasoning mixture evenly all over the roast. Make sure to coat it thoroughly for maximum flavor.

Step 4

Sear the Roast (Optional): While searing is optional, it can add extra flavor and texture to the roast. In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until it's nicely browned. This should take about 3-4 minutes per side. If you don't have an oven-safe skillet, you can sear the roast in a separate pan and then transfer it to a roasting pan.

Step 5

Add Onions and Liquid: Scatter the thinly sliced onions around the roast in the roasting pan. If you'd like, pour in the red wine and beef broth around the roast. The liquid will add flavor and moisture to the roast as it cooks. If you prefer not to use wine, you can use all beef broth or even just water.

Step 6

Roast in the Oven: Cover the roasting pan with foil or a lid and place it in the preheated oven. Roast the eye of round for about 20-25 minutes per pound. So, for a 3 pound roast, about 60 minutes. Use an instant read thermometer, or meat thermometer to check the internal temperature. For rare cook to 125 degrees F, for medium-rare, aim for 135°F (57°C), for well done aim for 145°F (63°C). Keep in mind that the temperature will rise a about 10 more degrees as the roast rests. For perfect eye of found roast, Cook to the desired temp not a set time;)

Step 7

Rest and Carve Roast: Once the roast reaches your desired level of doneness, remove it from the oven and tent it loosely with foil. Let it rest for about 15-20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

Step 8

Slice and Serve: After resting, slice the roast thinly against the grain. This will help keep the meat tender. Serve it with the onions and any juices from the pan as a delicious au jus.