Optional: Remove the beef from the fridge an hour ahead of time. This promotes even cooking for more tender meat.
Preheat oven to 450°F. Fit a shallow roasting pan with an ovenproof wire rack and set aside.
In a small bowl, mix the salt, pepper, paprika and garlic powder.
Pat dry the meat with paper towels. Rub it on all sides with oil. Then rub the seasoning mix all over.
Put the top round in the prepared pan and insert a wireless thermometer if you're using one.
Place the pan in the preheated oven and roast for 10 minutes. Then lower the heat to 325°F.
Roast for 50-60 minutes more or the meat reaches an internal temperature of 125°F or medium rare (see note). Optional: halfway through baste the meat by spooning the pan juices onto the meat.
Remove from the oven and tent with aluminum foil. Rest for 10-15 minutes to let the juices redistribute through the meat. (During this time, you can collect the pan drippings and make gravy.)
To serve, slice thinly against the grain and drizzle juices/gravy on top.