Forget the time element. Put a meat thermometer into the roast with the tip resting in the thickest part of meat. Start in a hot oven of about 450, put in the roast that has been coated with a thin layer of fat (shortening or butter), salted and seasoned, and roast uncovered for about ten minutes. Turn down the oven temp to about 350 and cook until the thermometer reads 135. REmove from the oven and let rest for about 15 minutes. Carve and serve.
Or, sear the roast in a heavy fry pan until browned on all sides, then place in a 350 to 375 degree oven. Again, use the meat thermometer. Cook to an internal temp. of 135. Remove, let rest, and serve.
Temperature, not time, determines the color, texture, and flavor of the meat.
I would start checking the roast after about a half hour of cooking time at the lower oven temp.
An alternate method is to place the roast into a 450 degree oven, roast for about fifteen minutes, turn off the oven, and let the roast sit in it until the oven is cool. Turn the oven back on for another 15 minutes just to heat the meat to serving temp.
Again, the idea is to let the meat temp rise to only about 135 degrees.
There are a host of other techniques, but they all result in about the same result. The flavors will change subtly with the technique used. If you add lardoons to the roast, it will brown better, and be more juicy. Seasonings play an important role as well. If you cook low and slow, you will get juicy and tender, but without the familiar and tasty browning achieved with a hot oven. Of course that can be corrected by a couple of minutes under a hot broiler.
I hope this isn't confusing you. The main thing you are watching is the meat temp.
The other advantage of using temperature rather than time is that meat varries by type, moisture content, humidity in the air,, and especially size. Using the meat temperature as your guide elliminates guesswork. You never have to worry about gauging time to the roast size.
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