Celery salt Coarse ground pepper Garlic pepper Bacon strips
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer.
Rare - 130 to 135 degrees Medium Rare - 135 to 140 degrees Medium - 140 to 145 degrees
First, brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon over the top. Roast at 425 degrees for about 15 minutes per pound of meat.