For total simplicity and great results, I prefer James Beard’s method.
- Start the oven at 500 degrees.
- Season the roast with flour, salt & pepper.
- Place roast in the over in for about 20 minutes to get the outer crust going.
- Then turn the heat down to 325 degrees.
- Cook for a total time (including the high heat period) of 19 minutes per pound for rare. (I usually prefer 20 minutes per pound.)
This works every time and it is a no-brainer.