An extremely versatile roast, this cut is lean throughout with a thin fat cap that melts into the meat for self basting.
For fall apart roast beef: Cook in the crockpot on low for at least 8-10 hours with red wine, carrots, potatoes, and celery for traditional fall apart roast beef.
For sliced roast beef: Rub the entire roast with a mixture of salt, pepper, garlic, and thyme. Sear quickly on all sides in a hot cast iron pan, then roast in the oven at 250-275 degrees until the internal temperature reaches 125°F for medium rare or 130°F for medium. Let rest for 10-15 minutes before slicing.