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You're suppose to have an onion, but Gentry had used mines somewhere along the line so I didn't have one, but it didn't seem to matter.
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1. Let your roast sit out for a while and get to room temp (very very important)
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2. preheat oven to 510 degrees (very very hot) - even let it keep heating after the oven beeps just to make sure its very hot
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3. Slice up the onion
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4. Dry the roast with paper towels and generously sprinkle all over with garlic powder (some people said they put pieces of garlic in slits in the beef, so if you want to be Fancy...)
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5. Put some onions in a cake pan/shallow pan put roast on top fat side down, put rest of onions around/on top ( didn't have onion so I just rubbed in a spice mixture with onion powder)
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6. DO NOT USE SALT (this will dry out the roast)
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7. Put the roast in the oven quickley not letting heat out (middle rack)
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Now this is where it was a little tricky, the recipe went on to say that you leave it in for 15 min then turn the oven off and let it continue to cook as the oven cooled for 15 min per lb.
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What I did is I left in in the 510 degrees for about 17 minutes, then I turned it down to 325 degrees (cuz my oven is vented so I didn't want the heat to escape and not have any heat left to cook) and then I left it in for 20 min per lb. I guess you can use a meat thermometer and the inside is suppose to come to 140 or something but I didn't have one.
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8. Last important step, take it out and put the meat on a cutting board and let it sit for 15 min...alot of the juices will start coming out
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9. Slice it against the grain in really thin slices with a serrated knife.
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IF you get to middle and it is a little too raw for your taste, cut it down the middle, turn the oven back up to 500 and let it cook another 15-20 minutes.
