Eye of the round is one of my favorite roasts to do. I’ve been eating that cut of beef since I was a kid.
I prepare mine just a little different then Matt.
I start by poking holes in the roast with a pairing knife, and inject it with garlic cloves. Then I’ll use the rub, (same one Matt uses) then I place it on a roasting rack inside a pan with beef broth in the bottom, cover tightly and roast low and slow as Matt described.
The broth in the pan keeps the meat nice and hydrated during the roasting process, and then I turn that broth/drippings into a mushroom gravy.
You can pair it with pretty much anything that tickles your fancy, but my favorite is to serve it “open face style” which is sliced thin, served on top of toasted brown bread, covered in the gravy, and a side of garlic mashed potatoes.
Yum!!!