One day before planning on cooking roast: In small bowl, combine salt, black pepper, granulated garlic, dried thyme leaves, and dried rosemary.

Rub spice mixture all over Eye of Round Roast and cover tightly with plastic wrap. Place in refrigerator overnight.

Remove roast from refrigerator, take off plastic wrap, and place on rack in shallow pan. Preheat oven to 450 degrees F.

In small bowl, combine melted butter, olive oil, and minced garlic. Drizzle mixture over roast coating well.

Once oven has reached 450 degrees F place roast in oven and close door. Sear roast at 450 degrees F for 15 minutes. (Use the cook timer on the Roast Perfect app!)

When timer goes off after 15 minutes, turn oven down to 325 degrees F. Set timer to roast for approximately 40 minutes. Check for doneness at 40 minutes. If cooking to medium rare, you'll want the thermometer to read 120 to 125 degrees in the thickest part of the roast. If it's not there yet, return to oven in 10 minute increments, checking internal temperature each time. Once the roast is at 120 to 125 degrees F remove from oven and tent with foil. (All ovens cook differently. If you desire a different degree of doneness from medium rare, please refer to the text in the blog post for internal temperatures that match your desired degrees of doneness).

Allow roast to rest for at least 10 - 15 minutes. I find the longer it rests, the less juices are released when carving. So be patient!