I use a method somewhat similar to Gibby's except I start the roast at a lower temp.(250) and when center temp. is 120 I pull the meat out then run the oven temp. up to 500.Put meat back in then pulling roast out when internal temp reads 130. about 10-15min. This method allows for an almost even color all the way through.
I have tried it this way also. Works very well.
If I am cooking for the extended family with a full roast, I will cut it in half. Pin the two small ends together and make a "tunnel" with the two pieces. It makes the small ends cook more evenly.
Bringing the roast to room temperature before cooking seems to be an important part, no matter how you do it.
I do not use time. I like the meat thermometer method better.
