Read the tips (above) before you begin.
Leave your roast in the package on the counter at room temperature for 2-4 hours before you begin. You want it as close to room temperature as possible.
Preheat the oven to 325 F.
Mix your salt and pepper together in a small dish.
Place the roast in any roasting pan that has a wire rack to hold the meat off the bottom of the pan. Rub the roast with your salt/pepper mixture to coat the entire outside.
Bake in preheated oven checking about every 30 minutes until it reaches the temperature you like (Remember the roast will rise about 10 degrees more after you take it out of the oven so pull it 10 degrees before your favorite level of doneness.):
Rare: 120-130 degrees – most juicy, hot through and bright purple
Medium Rare: 130 – 135 degrees – tender and very juicy, nice bright red (My 8 pound roast took almost 3 hours to arrive here).
Medium: 135-145 degrees – less tender, still somewhat juicy, darker pink
Medium Well: 145 – 155 degrees – more tough, tan with a hint of pink, almost no juice (not recommended)
When your roast is 10 degrees under the doneness level you have selected remove it from the oven. Tent it in tin foil and let the meat rest for 15 minutes.
Carve and serve!
Leftovers make great sandwiches or soup. I also like to dice up leftover slices of the roast, sprinkle in good salt and pepper and eat them cold as a high protein snack. This is one of our favorites for road trips!