Tried this recipe tonight after reading a number of reviews and loved it! Taking the advice of several reviewers, I left the fat on, rinsed and dried the meat, brushed the exterior with Gravy Master, then seasoned with salt, fresh ground pepper and garlic powder. Baked uncovered fat side up on a grill in a roasting pan at 500 degrees for 24 minutes for a three pound eye roast, then turned oven off for 2-1/2 hours. When I opened the oven afterward, it was cold (as mentioned by another reviewer, I don't think gas ovens hold the heat as well). I made a judgment call and put it back in the oven for 20 minutes on 350 degrees. Took out and let rest for another 20 minutes, then sliced to a beautiful assortment of medium and medium well done (more pink slices than red). I and my guests enjoyed it tremendously, taking seconds as well. I cannot believe the ease of cooking this way. I added water to a small amount of drippings to make a small amount of gravy. Can't wait to make it again now that I know it really works. The finished product looked like a professional chef cooked it.
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Tried this recipe tonight after reading a number of reviews and loved it! Taking the advice of...