A three-pound eye of round roast can be cooked to medium-rare in about an hour using a simple weight-based formula: 20 minutes per pound at 375°F (190°C). The recipe, which serves six, calls for seasoning the meat with kosher salt, garlic powder, and black pepper, then roasting until an instant-read thermometer inserted into the center registers 120 to 125°F (49 to 52°C).
Before cooking, the roast should be at room temperature and tied at 3-inch intervals with cotton twine. According to the recipe, tying helps the meat cook more evenly and prevents it from drying out. The seasoned roast sits on a rack in a baking pan, allowing heat to circulate around it.
The formula is adjustable for larger or smaller cuts: a 2-pound roast would take about 40 minutes, while a 4-pound roast would take about 80 minutes. The recipe notes that the 60-minute time is based on a 3-pound roast.
After roasting, the beef is transferred to a cutting board, loosely covered with foil, and rested for 15 to 20 minutes. The recipe states this allows juices to redistribute. 
The roast is then thinly sliced and served with gravy, mashed potatoes, and vegetables. The recipe suggests using the juices from the roast in the gravy.
Each serving contains 484 calories, 32 grams of fat, 0 grams of carbohydrates, and 45 grams of protein, according to the provided nutrition facts. 
Editorial Notes