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A couple hours before you plan to cook the beef, bring it to room temperature and season generously with salt.
If you have a roast with a particular long or thin end, tie it neatly with butcher’s twine.
Arrange your oven racks so that one is in the center of the oven and the other is just underneath it.
Heat the oven to 375°F and cover a baking sheet with foil.
Set the beef roast directly on the center rack with the fat side up.
Place the prepared baking sheet on the rack underneath the roast.
Roast the beef at 375°F for 30 minutes.
Lower the oven temperature to 225°F and cook for another 90 minutes to two hours.
The baking sheet captures the dripping. (You can use it for gravy, Yorkshire pudding, or roasting vegetables.)