Season well with salt and pepper. Sear to deep brown on all sides. Put in a slow oven (225-250) until it reaches about 110 degrees internally (could take up to 3 hours depending on size of roast, just check it every 20 minutes or so after the first hour to see how quickly your temp is rising) When you hit 110-115, crank the heat to 500 and cook to desired internal temp (130 for medium rare, 135 for medium) then remove from oven, cover with foil and let rest at least 15 minutes before carving.