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1
Preheat oven to 450-degrees Fahrenheit.
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2
Pull back the fat cap from the roast and brush the meat all over with some of the stock.
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3
Coat the meat all over with half of the pickling spice and rub it inches.
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4
Combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat.
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5
Leave the onions in whole rings and layer them over the meat.
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6
Return the fat cap to its original place.
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7
Tie the roast back together with kitchen twine at 2-inch intervals.
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8
Place the meat in a large, deep roasting pan, making sure that fat cap is facing up. Pour the remaining stock into the pan.
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9
Season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture.
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10
Roast for 20-25 minutes (at 450-degrees Fahrenheit). Reduce oven temperature to 350 degrees F and roast for an additional 1 hour 15 minutes - 1 1/2 hours or until a meat thermometer reads 130-degrees F for rare or 140-degrees F for medium-rare or longer if you prefer, but be careful not to over-cook so it won't be over-done and dry. (The best way to acquire perfect results is by using a reliable meat thermometer).
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11
Remove the meat from the oven and let sit in a warm place for 20 minutes before slicing (this will help the beef retain its juices, therefore resulting in juicy/moist meat. If it is sliced right away, the juices are released prematurely).
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12
Slice the roast, discarding the fat cap, and serve.
