Hi Liz, I use an "Eye of Round" roast. I cut small slits throughout the roast and stuff slivers of garlic in the slits, and I season the outside of the roast with seasoned salt, pepper, and rosemary. Rub the seasoning in. I start the roast at 475 for 15 minutes(this gives a nice color to the roast) and then turn the oven down to 350. You will need a "stem thermometer" (bought at your local grocer) and start checking the temp of the meat after 1/2 hour. Stick the thermometer in the middle of the meat in the center. When you have a reading of 120, take the roast out of the oven and let it rest for 15 minutes. This helps the juices redistribute throughout the meat. Slice the meat very thin, and there ya go!