Our roast beast was quite good --- rubbed with garlic powder and cracked pepper (no salt) and baked at 500 degrees for 15 minutes, then @ 325 degrees for 15 minutes per pound. If I'd had a gas oven, it would have been slightly different.

I positioned the meat fat side up, so the juices would drip into the meat. It shrank quite a bit, and since the recipe instructions said "don''t open the oven door!", the meat came out a bit distorted. But still quite juicy and tasty.