• Remove your roast from the refrigerator and let stand. Place a rack on a roasting pan.
• Preheat oven to 500°F.

Seasoning Blend

• In a small bowl, combine the salt, pepper, mushroom powder and garlic powder.

Eye of Round

• Using paper towels, pat your roast dry. Drizzle oil over the roast. Using your hands, rub the oil all over the roast.
• Sprinkle seasoning mix all over the roast. Place roast, fat cap side up, on the rack in the roasting pan.
• Insert an oven ready meat thermometer horizontally into the thickest part of the roast. Cook roast for 5 minutes per pound.
• Do not open the oven door. Turn off oven. Leave roast, undisturbed, in oven for 2 more hours. Remove roast from the oven when the meat thermometer registers 135°F for medium-rare. Transfer roast to a cutting board and tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°.) Reserve ¼ cup of the pan juices.

Au Jus

• In a medium sauté pan over medium heat, melt the butter. Quickly whisk in the flour. Slowly whisk in ½ cup of the broth and cook, whisking vigorously, until incorporated. Pour in the remaining broth, the reserved pan juices and the Worcestershire sauce.
• Increase heat to medium high and bring to a boil. Reduce heat and cook, stirring often, 5 minutes or until au jus is slightly thickened. Season to taste with salt and pepper.
• Meanwhile, slice the roast across the grain into ¼-inch thick slices. Transfer the sliced beef to a serving platter. Drizzle with a little of the au just.
• Transfer the remaining au just to a gravy boat. Serve alongside the sliced roast beef