Read this article:

ellenskitchen.com/faq/roastbeeftable.html

and check these recipes:

easteuropeanfood.about.com/od/crossculturalmaincourses/r/Perfect-Sunday-Beef-Roast-Recipe-Boneless-Top-Sirloin.htm

Here are some notes from a good home cook:

4.2lb spoon roast (about 4 inches tall in the middle).

- roast left uncovered in fridge overnight
- taken out of fridge, patted dry, rubbed with olive oil, paprika (both smokey hot and mild varieties), italian herb blend, fresh ground pepper, and lightly sprinkled with kosher salt
- then left to come to room temp sitting in a rack in the roasting pan for 1 hr
- 30 mins before cooking, preheated to 250 and allowed to heat for half hour while meat continued its coming to room temp
- roast in oven, temp turned down to 170
- checked internal temp periodically, starting at 3 hrs
- it was ready to come out at 4hrs 35 mins
- broiled at 500 for about 5 to 10 mins to crisp fat (this one had fat)
- out of oven and tented to rest 45 mins in roasting pan

It worked like a charm, not quite rare, but had the right texture, being amazingly tender (my fella said, like buttah), so it didn't matter.