From the Kitchen
Heat oven to 250°. Place roast in deep pan and cover with tent of aluminum foil. Roast slowly 2-3 hours until internal temperature reaches 110° on a meat thermometer. Immediately reduce heat to 160° and slow cook until internal temperature is 135°. Remove foil tent and broil a few minutes to brown the outside of roast. Remove from oven and let stand 10-20 minutes. Check doneness with meat thermometer:
125°-130° Rare to Medium Rare
125°-140° Medium Rare to Medium
145°-150° Medium Well
155° and up Well Done
Slice and Present on a warm plate with horseradish sauce on the side.