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Pat roast dry. Rub with garlic and pepper or use variation below. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
Oven-Sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook uncovered until thermometer reads 145°F (63°C) for medium-rare, approximately 2 ¼ hours. Cover with foil and let stand for at least 15 minutes before carving into thin slices.
Option Barbecue-style Roast: Combine ¼ cup (50 mL) each strong coffee and your favourite barbecue sauce with 1 tsp (5 mL) minced garlic; brush on roast before and during roasting.
Option Teriyaki-style Roast: Combine ¼ cup (50 mL) each sherry and soy sauce with 1 tbsp (15 mL) dry mustard; brush on roast before and during roasting.
Option Cranberry Roast: Combine 1 can jellied cranberry sauce, 2 chopped green onions, ¼ cup (50 mL) soy sauce, 1 tsp (5 mL) ginger. Heat and spread on roast before roasting. Reserve extra and serve heated with roast.