There are two schools of thought on roasting beef :
- Cook the meat from start to finish at a consistent medium temperature, which reduces shrinking and sputtering and produces a juicy, evenly-cooked roast;
- Put it in a very hot oven to start, and then lower the temperature for the remainder of the cooking time, which helps brown the roast and its juices (contrary to a widely held belief, however, it does not sear the surface and thereby lock in its juices).
Whatever method you use, season it with salt and pepper and rub it with a garlic clove first.