Rub in garlic and rosemary, little bit of oil, let sit for an hour. Or rub in Penzey's chicago steak seasoning. Throw in oven at 250 until about 105 degrees, amp up heat to 450 to brown. Not bad! Not too chewy, good flavor, not overcooked. Adapted from the slow heat method in The Complete Meat Cookbook, your time will vary based on the size of the roast naturally. Would that I could get one cheap, the kid's in a growth spurt.