Others have asked the questions, but at this point there is no answer. How do we adjust the cooking/sear time to accommodate a roast without bones?

Thanks so much for your answer. I appreciate your help. Your point about the bones acting like a rack is valid. If I decide to try the boneless route I will let you know how this works.

This method was designed by Seranne to work for a bone-in roast, and since we haven't tested a boneless version, we'd hate to lead you astray. This is our advice: you'll want to use a roasting rack (the bones act as the rack), and keep the fatty side up as it roasts to baste the meat. Bones conduct heat into the center of a roast, so a boneless roast will actually take longer to cook. You might try 6 minutes per pound at 500 degrees instead of 5 minutes. And if you're nervous, you could try checking the internal temperature midway through (opening and closing the oven quickly to keep the heat in).