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darthjoker1965
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Preheat oven to 450°F.
Remove roast from the refrigerator at least 45-60 minutes before cooking.
Rub roast with olive oil and seasonings.
Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).
Roast at 450°F for 15 minutes.
Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
Remove from oven (a few degrees before it's done), I usually take mine out at about 142°F and loosely tent with foil.
Let rest at least 20 minutes before slicing.
Discard onions and save any drippings for gravy or freeze to add to soups or stews.