An unconventional round roast...

I was really hesitant to try this recipe for making a round roast. Traditionally, roasts are slow-cooked on low heat for a long time until tender. This recipe, however, called for an unconventional cooking method which involved high temperature and short cook time. And––here's the kicker––turning off the oven and letting the roast sit until it comes to the proper internal temp! That's it? No more work? 

Ingredients
Eye-of-round roast (mine was 2.2 lbs)
Chicago Steak spice blend (dehydrated garlic, onion, sweet bell peppers, red pepper flakes, salt, pepper)
1/2 tsp garlic powder and parsley blend

Directions
:: Preheat the oven to 500 degrees F. Rub the roast on all sides with your choice of seasonings and place fat side up in a shallow roasting pan (you can line the bottom of the pan with foil to make clean-up easier). Do not cover or add water. Tip: Be sure to bring the roast to room temperature before putting in oven.
 
:: Once the oven has preheated, reduce the temperature to 475 degrees F and place the roast inside. Roast for 9 minutes per pound for a Medium roast; or 7 minutes per pound for Medium Rare. (I did 20 minutes for my 2.2 lb roast.) Then turn off the oven and let the roast sit in the hot oven for 2 hours. No peeking! Do not open the door at all during this time!
 
:: Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F. Let rest outside the oven for at least 15 minutes. Carve into thin slices to serve.

Notes
:: Overall this recipe garnered 4 or 5 stars from most of the 800 reviewers, but a handful others said the roast was undercooked, it didn't whatsoever reach the internal temp of 145, that it was like eating old leather, etc. Some reviewers attributed it to oven type––that this recipe works best with electric––although I have a gas oven and followed the recipe's cooking time and instructions pretty closely. My first roast turned out great and pretty close to Medium!  

{ spices }

{ rub it in }

{ carving }

{ served with celeraic mashed potatoes and creamy spinach with mushrooms }