Take the roast out of the refrigerator 60 minutes before cooking to let it reach room temperature.

Preheat your oven to 325 degrees Fahrenheit.

If the roast is very lean, drizzle one or two tablespoons of olive oil over it. Sprinkle the roast with salt and pepper. Place the roast on a wire rack on a baking sheet.

Bake the roast for about 25 to 30 minutes per pound for a medium-cooked roast. Adjust the time for your preferred level of doneness. Use a meat thermometer to check when the roast is done. Insert the thermometer into the center of the roast. Remove the roast from the oven when the internal temperature is about 10 degrees less than your desired doneness. The temperature will rise as the roast rests.

Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving and serving.

For doneness:

- Rare: 120 - 130 degrees - bright purple-red, tender, and juicy.

- Medium Rare: 130-135 degrees - bright red, warm, tender, and very juicy.

- Medium: 135 -145 degrees - rich pink, slightly juicy.

- Medium Well: 145 - 155 degrees - tan with slight pink, firm, slight juice.

- Well Done: 155 and above - tan to brown, very little juice, meat can become tough.

For a medium rare roast, remove it from the oven at 120 degrees. It will rest for 15 minutes, and the internal temperature will rise while resting. Always use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.