1. Let the beef rest at room temperature for at least one hour before you intend to roast it because the roast beef is quite thick, the inside of beef will be stone cold for a while. If you put the beef in the oven right away then the outside will cook but the inside will stay raw. Remove the beef from the fridge on time!
2. Season the beef with salt and pepper. Rub it with a little olive oil.
3. Place the seasoned beef roast on a wire rack in your hot oven. Place a baking dish or tray underneath to catch the dripping cooking juices (makes a delicious gravy sauce). Don't use a baking dish to roast the beef in, the hot air in the oven will reach your roast evenly on a wire rack.
4. So your roast is in the preheated oven at 375°F (190°C). Let it brown for about 30 minutes. This will brown the roast nicely. Lower the temperature to 225°F (110°C). Depending on how your beef looks like, the cooking times might differ from 60 minutes until 160 minutes. A round cube like shape will take longer to cook than a longer and thinner piece of beef. Anyway, the inside temperature of your roast beef should reach about 140°F (60 C°). Use a meat thermometer for that.
5. Remove the roast beef from the oven and cover it with some tinfoil. Let the roast rest for 15 minutes: another crucial step to make sure that the beef is tender once you slice into it. The texture of the meat will be much softer if it can relax for some time. It also allows the flavourful meat juices to spread evenly over the roast and make it super moist.