| 1. |
Preheat oven to 550 °F (290 °C) |
| 2. |
Remove roast from refrigerator. Season roast as desired. |
| 3. |
Estimate seasonings by the weight of meat used. Cover with Worcestershire sauce; rub spices on bottom and then on top of roast; salt, pepper, garlic, onion powder, herbs as desired (sage, rosemary, or thyme, Italian seasonings, or an herb mixture you like). |
| 4. |
Place seasoned roast in an uncovered roasting pan on parchment paper. Bake exactly 5 1/2 minutes per pound. Turn oven off and do not open oven door for 1 hour. |
| 5. |
Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist. |
| 6. |
Note: As soon as the roast comes out turn down the oven to 325 °F (160 °C). Check after 5 minutes; if the roast is too pink or rare put it back in for 5-10 minutes and check again. Be careful not to overcook. Great accompaniments include asparagus, green beans, and/or salad. |
