Well, Saturday we had a party with 14 people and I made a 12 pound roast. Never did it this way before, but it worked amazing.
1. Got the roast two days ahead, salted, put on a rack in the fridge for 48 hours.
2. early morning, put the roast on the counter for about 6 hours, get it to room temp.
3. Pre-heat oven to 500
4. get a cheap reasonably thin cut of beef, sear it in the roasting pan on the stove.
5. add onions, carrots and herbs, whatever you like, I used fresh rosemary and thyme.
6. Pour in a few cups of chicken broth.
7. place the roasting rack over all of this, put the roast on top.
8. Cook at 500 degrees, 5 minutes per pound. Mine was 60 minutes.
9. Turn off the oven. Don't open it, ever. Let the roast sit there for 2 hours, exactly.
10. slice and serve.
the ends were well done, which is good because we had a lot of folks who didn't want rare meat. The center and a few inches on either side are perfect rare. Something for everyone, and it was the best roast I've ever tasted.
I bought it for $22 per pound from a local butcher shop. It was 12.3 pounds, $270+, and amazing. We had 3 slices and some chunks left over, perfectly sized for a party of 14.
Today I'm making a much smaller roast just for me. It's noon and I haven't taken it out of the fridge yet. It's a prime boneless roast from Costco. I'm seriously considering cutting it into steaks, as most will be eating Turkey, lol!