(In case you're worried about my diet, I'm still on it, but I get one day a week when I can have anything I want, so I planned for this to be it. That didn't pan out so well, as I no longer seem to be able to handle carbs. They made me sick. Literally. Good lesson though. Next week, instead of gorging myself on junk food, I'll splurge and have a sweet potato with my steak, or maybe some garlic bread, and ONE little something sweet.)
The recipe is very simple - oil the roast, then rub on salt, pepper, onion powder and garlic powder, and put into a 500 degree oven for 20 minutes. Reduce the heat to 300 and cook another 30 minutes. Remove from oven, tent with foil, and let it rest for 20 minutes, then slice. I only sliced up one roast tonight. I wanted to see if it slices any easier when it's cold. I suspect it will. It would be very handy to have a meat slicer, and I'll probably get one when I can, as this is definitely going to be something we'll want to make over and over. I'm anxious to see if it stays moist.