These directions are for any size roast.
Preheat oven to 375°.
Rub meat well with salt and sprinkle with pepper. (I use cracked peppercorns).
Place meat fat side up in a shallow roasting pan. (Do not cover, do not add water.)
Put roast in oven.
Bake 1 hour, turn off heat, do not open door.
Scotch tape a sign on oven "Do not open" .
Regardless of length of time meat has been in oven (can be started the night before or after breakfast), 40 minutes before serving time, turn on oven again at 375°, bake 40 minutes.
Now, open door - remove roast.
The coating will be brown and crisp.
The roast beautifully pink and juicy, medium-rare all the way through, no drippings in pan, except fat, nor any of the natural juices extracted for gravy - in other words no shrinkage, and all the moisture and flavor left in roast.