Got up too late to use my crockpot, and I can never seem to get it right in the oven. Any ideas for mouth-watering roast?

We cook it on the stove in a cast iron kettle with a lid. Cover the roast in water. Makes an excellent broth. Throw in chunks of potato, onions, and carrots. Add some real butter to the mix when it is done. Salt and pepper to taste. When it comes to good eating, can't go wrong with this one.

While the oven is preheating to 350 rub salt and pepper (or cayenne) into the meat then brown the roast throughly on all sides in a skillet with plenty of oil. Stick in thermometer, put it in the oven, and pull the roast out when it is cooked the way you like it, which should be rare because then it will be nice and juicy.

I cook it this way and it always comes out red all the way through. Even if you forget it for over two hours, it's okay.
Actually, I think my recipe is seven minutes per pound, (I just copied and pasted this one.) Season it any way you want before cooking.

EYE OF ROUND ROAST

2 1/2 lb. eye of round
Season

Place in bread pan and roast at 500 degrees at 8 (?) minutes per pound. Turn off oven, do not open oven door and leave for 2 hours.

This recipe has been around forever and there are some variations as to degrees, but it's always, cook at high temp, then "turn off oven and leave for two hours."

Should I brown it before throwing it in the oven at 500 degrees?

You don't seem to be getting an answer so allow me, no -- the 500 degrees will brown it

Guys, thanks for all the tips. I'll let you know how it comes out. Interesting that only guys chimed in. Either the wymins don't know how or they don't like me :(

If the ADL got a look at this hate filled thread they'd throw a fit!

Just make sure you cook it in the right oven this time.

Jews in one, food in the other

Guys, thanks for all the tips. I'll let you know how it comes out. Interesting that only guys chimed in. Either the wymins don't know how or they don't like me :(

It's the man's job to cook the meat anyway. ;)