Eye Round Rib Roast or London Broil

My kids love steak, and roast beef. I've tried making roast several times, and sometimes it comes out really dry. Tried this recipe- which was super easy, required little ingredients, and actually turned out quite well. I used a 2.5 pound eye round roast. I read that for every pound, you should cook the roast for 20 min. I cooked mine for 50 min. My husband likes his beef a little rarer, so maybe I would cook it a little shorter next time. Even my youngest was willing to eat this, so definitely will try this again!

Here's what I did.
1) Let eye roast stand at room temp for 1 hour. Meanwhile, lined roasting pan with foil.
2) Seasoned with salt, pepper, and garlic powder and rubbed it into the roast
3) Place the roast with the fatty side up
4) Placed uncovered in pan for 50 min at 325.
5) Leave in oven for 3-4 hours with door closed after cooking.
6) Serve for dinner. Can reheat if you want at 375 for 10 min (maybe covered with foil so it doesn't overcook?). We didn't end up reheating it.

Tried also with 3 pounds of London broil.
1) Generously season meat with salt, pepper, and garlic salt. Let sit at room temperature for 1 hour.
2) Sear meat for a few minutes.
3) Bake for 15 min at 350 degrees. Take out of the oven and check for doneness. I needed to add an additional 15 minutes.

Here is a helpful guide for cooking London Broil in the oven: https://www.allenbrothers.com/cooking-guide/index/beef-steaks/london-broil

Rib Roast (~from allrecipes.com)

Ingredients

• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt

• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Directions

1. 1. Allow roast to stand at room temperature for at least 1 hour.
2. 2. Preheat the oven to 375 degrees F (190 degrees C). I cooked my roast at 325. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours.
4. 3. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.