Having ruined many roasts, I don't trust any method, but this ensures a tender roast nonetheless. There are variables to consider: e.g. is your roast still cold from a thaw? is it larger or smaller? Rack placement in oven? So far, the best rendition of this is using a probe thermometer and not letting it rise above 130-135 degrees as it will continue to cook when it is resting and usually reaches a rare-medium-rare temp. 500 is too high to start and smokes out my oven if it isn't spotlessly clean. 450-475 is a good starting temp. Also, fresh herbs and especially garlic will burn, so be careful when choosing your crusting herbs. The best coarse of action is KEEP AN "EYE" on an eye roast.
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Having ruined many roasts, I don't trust any method, but this ensures a tender roast...