Choose a well-marbled roast such as chuck roast, top round, or ribeye roast
Let the roast sit at room temperature for 30 to 60 minutes
Pat the roast dry with paper towels
Season generously with salt, black pepper, garlic powder, and any preferred herbs
Preheat the oven to 275°F to 325°F
Sear the roast in a hot skillet with oil until browned on all sides
Place the roast on a rack in a roasting pan
Insert a meat thermometer into the thickest part of the roast
Roast until the internal temperature reaches 125°F to 130°F for medium-rare or 135°F to 140°F for medium
Remove the roast from the oven before it reaches the final target temperature
Cover the roast loosely with foil
Let the roast rest for 15 to 20 minutes
Slice the roast thinly against the grain
Serve with pan juices or gravy