Plan ahead. Thaw out the roast overnight. Do not use a micro-wave. Pat dry with a paper towel. Brown/sear with two tablespoons of good oil in a hot roaster ( preferably cast iron ) . Add one sliced onion, some parsley, a clove of garlic, sea salt and any other seasoning of your choice. Add 8 ounces of tomato juice (the acid will tenderize the roast). Cover and cook at 325 for one and half to two hours depending on the size. Cooking temperatures can vary, sometimes I like to start a roast at 400 and decrease the temperature at intervals down to 250. Adding potatoes and carrots is optional.