The night before, season your roast.
I recommend softening a bunch of garlic in oil and blending into a paste. Slather the meat with that then season with a blend of herbs (Italian seasonings or thyme and rosemary) plus salt, pepper, onion and garlic powder.
Place it in a roasting pan and let it chill overnight uncovered.
Let the meat come to room temp (2-3 hours) before beginning to cook.
Preheat the oven to 250 degrees F. Roast uncovered until internal temp reaches about 115-118 for medium rare (it will continue to go up as it rests).
It should take 20-30 minutes per pound to reach temp. Invest in a thermometer that you keep in the meat and has an alarm function when it reaches a certain temp.
Rest for at least 30 minutes. You can take the pan drippings at this point to make a jus.
Just before slicing and serving, preheat the oven to 500 and reverse sear the meat by cooking in the super hot oven just until crisp and brown on outside.
Slice immediately (no need to re-rest).
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