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Pat the roast dry with a paper towel.
Rub the outside of the roast with seasonings as desired.
Place the roast in a large oven-proof Dutch oven or roasting pan.
Preheat the oven to 450°F (230°C).
Sear the roast by placing it, uncovered, in the oven for 20-25 minutes.
Reduce the heat to 325°F (160°C) and continue cooking until internal temperature of 155°F – 160°F (68°C – 71°C) is reached. Time will vary widely depending on size of roast and whether or not it has a bone- as a general rule allow 20-30 minutes per pound (500 g) of meat.
Remove the roast from the oven, cover in loosely tented aluminum foil for 10 – 15 minutes to allow the juices to redistribute, and the internal temperature to rise.
Slice against the grain.