No Bull Roast

I kid you not.  In a rush last weekend I was looking for an easy way to roast a chunk of beef when I stumbled across a slew of recipes that instructs one to cook the meat on a high for a short period, then to TURN OFF the oven and leave it for hours.  
So..... in went our beef and out we went, returning to a perfectly cooked fully flavorful roast.  It’s like magic.  So much so I am trying it again today just to make sure I have not lost the plot.  Here’s what I will do....

Heat oven to 500 degrees while I rub my 5 pound beef eye of round roast with salt and pepper.  

Dump in roasting pan.

Reduce the temperature to 475 degrees F (245 degrees C). 

Roast for 35 minutes (seven minutes per pound) then TURN OFF the oven and leave it to sit in the hot oven for 2 1/2 hours. 

DO NOT open the door at all during this time!

Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). 

Carve into thin slices to serve. Husband prefer chunky slices.  What-eves.