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Preheat oven to 500 degrees fahrenheit. Line roasting pan or cookie sheet with parchment paper.
Let roast sit at room temperature for up to 1 hour, trim excess fat and pat dry.
Rub roast with olive oil, salt, pepper and seasonings—go very generous with this step.
Seer roast at 500 degrees for 15 minutes, then drop temp to 300 degrees and bake until internal temp reaches 125-130 degrees (about 20 minutes per pound for the lower heat portion)
Chill completely, then wrap roast tightly in foil and place in fridge for a few hours or overnight—this makes it easier to cut thin.
Use a sharp knife to slice as thin as possible, sprinkle with additional salt and pepper at this point if you like. Store in fridge in foil + ziplock or other airtight container.