This is just about the best way in the world to make roast beef, in our opinion.
First, take the roast out of the refrigerator and let it sit at room temperature for an hour. Preheat the oven to 325°F.
Place the roast in a pan, fat side up. Oil the top and sides. Make slits in the roast and place a piece of garlic in each slit. Season with salt and pepper.
Roast in the oven for 3 hours, adding 40 to 60 minutes per pound over 3 pounds. Use a meat thermometer, preferably the instant-read type, inserted into the thickest part of the flesh and away from bone and fat, to test the level of doneness. For rare meat, remove the roast at 120°F. For medium, 135°F. For well done, 150°F.
Before carving, let the roast stand for at least 20 minutes after you remove it from the oven to allow the flesh to reabsorb the juices.
