The most important thing to remember for eye round roast is not to overcook it. It will become tough if you cook it past medium rare. So give it a spice rub or your own marinade (not bottled, as you said) for a day or two then oven roast it until it's about 130 internally. Then slice thinly and enjoy roast beef. It's a lean cut, so feel free to drape suet or butter over it to beef up (pun not intended) the fattiness.

Do this: http://www.scottskitchen.com/2009/03/recession-era-slow-roasted-roast-beef.html. Takes time, but it's amazing.

There is no 'paleo way' as long as you're not breaking the other tenets (good fats only, no grains, etc). Stick to coconut oil, bacon grease, lard, or tallow for your fat of choice. Don't bread it with any flour. It sounds like you've got plenty of kitchen options (was worried when you mentioned college, I figured you meant 'dorm.')

Chunk it up, brown it off and then do whatever you like it. Braise it in red wine for some stew. Add tomatoes and spices for chili. Add some tamari, ginger and scallions for a stir-fry. Those are my go-to dishes.

1. I would just buy a slow cooker. They are cheap and you can turn any cut of beef into a delicious meal. Stick the meat in there + some veggies, turn it on and you're good to go.

2. Grill. You don't really need to purchase any commercial marinates. Just make your own, google is your friend. Also, salt and pepper go a long way.