Allow the beef to come to room temperature 20 to 30 minutes before cooking. Pat the eye of round roast dry and season all over with salt and pepper. Liberally coat with Ooomami Rub on all sides. In a small roasting pan, arrange the stew meat, carrots, onion, and garlic. Nestle the eye roast on top of the meat and veggies.
When the roast has rested and your are ready to prepare it, preheat the oven to 450 degrees F. Place the beef into a greased roasting pan or Dutch oven and roast the eye of round, uncovered, on the center oven rack for 20-25 minutes or until nicely browned all over the top and bottom.
Slice your roast beef and serve with a flavorful gravy made from the drippings. Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature. Preheat oven to 250°F and pat the roast dry with a paper towel.
Tender and juicy eye of round roast with garlic rosemary crust is a delicious dinner. Preheat the oven to 450°F. Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor. Mash or pulse until a paste is formed.