I did some quick research on eye round roasts and it seems pretty consistent. Set oven at 500, toss in rubbed roast for 5-6 minutes per pound. Turn over off and let sit (times vary) then pull and cover in tin foil to cool. Slice when ready.

Anyone have any experience with this cut of meat? I've never done one so wondering if there are any different takes on it.

slow cooker with some onions/potatoes, maybe carrots

but at this point maybe the trash because its gonna be going bad 10 days later