This is my newest favorite way to cook roast beef - I never have to worry about overcooking it any more.
1 beef roast - about 3 -4 pounds (rump or eye round)
Preheat oven to 500F - it must be hot! - So let it preheat really well. Also make sure the roast is at room temperature. Place roast fat side up in a pan not too large ( so the drippings won't burn too much and smoke up your kitchen - but it make smoke a bit anyway ). Season with the salt, pepper, and thyme ( I know I overuse thyme - you could use something different I suppose). Cook for 5 minutes/pound for medium rare - maybe 6 minutes for a fat rump roast as it is denser. At the end of the cooking time - this is important!! - do not open the oven door - just shut it off and leave the roast in the unopened oven for 2 hours - and you are done!
The only drawback to this method is there are no pan roasted potatoes - but you could do these separately - and ofcourse you can still have red cabbage!
Note to Self: You need to remember to take pictures of stuff before you eat it all and stop stealing equivalent pictures!