Jane is right on target. I thought it was crazy too when I first read about roasting the eye round. Eye round is usually very tough. As Jane said preheat to 500 and as soon as you put your roast in the oven be sure to turn the oven down to 475. Roast 7 mins. per pound, my was roasting a total of 28 mins. shut off oven and DO NOT open the oven for 2 1/2 hrs. You will have the most moist roast beef ever.
For pot roast I only use rump, sear on top of the stove and cook in the slow cooker for at least 8 hrs. I put it in the fridge overnight and slice it when it is thoroughly cooled nice and thin, absolutely delicious. Please pass the gravy.