The internal automatic basting power of tiny fat pockets melting into the meat is amazing.
— If you can dry age the roast for a couple of days in the refrigerator, the taste will be intensified and mimic higher quality cuts.
[...] brown the roast on all sides in a large Dutch oven to create a tasty crust.
[...] slow-roast at a low temp (250 F) until the internal temperature is about 10 degrees below your final liking (120 F for a final temp of 130 F, about medium-rare).
Remove the roast, and raise the oven temperature to 475 F and finish the roast with a blast of heat for 10 minutes.
In a small bowl, mix the garlic powder, seasoning salt and pepper, then rub the mixture all over the roast.
Simmer, scraping the pan with a wooden spoon, just until the pan is deglazed and any bits on the bottom are loosened.
Remove the pan from the oven, transfer the roast to a carving board, cover it loosely with foil and let it rest while you make the gravy.
Nutrition information per serving: 270 calories; 90 calories from fat (33 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 95 mg cholesterol; 410 mg sodium; 3 g carbohydrate; 0 g fiber; 1 g sugar; 35 g protein.
