I lean toward the salt & rub method as well. My favourite way to do it is to coat the roast in mustard, then cover it with a rub that is made up of lots of fresh ground pepper, sea salt, and red pepper flakes, garlic powder, onion powder etc... basically every spice you've got that goes with beef. Sometimes I also spread crushed garlic over it before the spices. Then I put it in a 400 degree oven for about 15 minutes, to get a nice brown crust on it. Then turn it down to about 275 degrees and cook it low and slow. This works on the barbeque too, using indirect heat.
I'm looking forward to hearing other recipes. You can never have too many beef recipes.
