eye of round roast

I have by accident.  I was meaning to do a reverse sear but the roast ended up not needing the sear part, so I cooked the whole thing at 250f.  It turned out actually quite good.

But it's such a lean piece of beef it really doesn't NEED low and slow like fattier cuts do. 

Here's the details including time and temps as it progressed:  http://www.nibblemethis.com/2011/07/creole-roast-beef-wraps.html

did you take pictures?

if so where are they?

if not then do so next time!