today im going to try the method where you put the roast into the oven at 500F, let it cook 7minutes per pound, than turn off the oven and leaving the door shut the whole time, leave it in there for 2.5hours
Tried that once, didn't like the result.
My method, used for ALL the holiday roasts.
Trim the roast and make it the size desired (I get a whole tenderloin to start with), then tie it off to maintain shape.
Season with fresh ground pepper, granulated garlic and Spike. Cover with a light coating of AP flour.
Insert thermometer probe into middle of roast (thickest part too).
Cook at 325F until internal temp reads 135-140F then remove from oven and tent with foil (minimum of 10 minutes, 15-20 is better).
Put anything from the roasting pan into previously made sauteed onions and mushrooms.
Slice roast and pour anything on the cutting board into above onions and mushrooms mix. Turn pan up in order to get them to thicken and then serve in gravy boat/bowl.
I tried different methods, and cuts of meat, before going this way many years ago. 100% hit every time. I usually cut it a bit bigger so that there's at least something left after the meal. Mostly so that my niece and nephew can enjoy it either for lunch at school, or as a quick meal during the week. I might try a boneless ribeye roast next time, since the place I usually get the whole tenderloin from is further away since I've moved. Unless I can get one closer to home at a decent rate that is. I'm used to paying about 1/2 of what they sell at the grocery store for.
BTW, for the onions and mushrooms, I also use fresh ground pepper, granulated garlic and Spike. Once they've reduced some, I add a couple of shots worth of good drinking bourbon to the pan. That adds a great flavor to the mix.