Remove the roast from the fridge and let sit at room temperature for 60–90 minutes.

Season generously on all sides with salt, pepper, garlic powder, and onion powder.

Preheat oven to 300°F (150°C).

Insert a meat thermometer into the thickest part of the roast.

Place roast on a shallow baking dish or sheet pan. Roast until internal temperature reaches:

105°F for rare

115°F for medium-rare
(This typically takes 1 to 1½ hours.)

Remove from oven and let rest for 45–60 minutes. Internal temp will rise by ~15°F.

For best results, wrap roast tightly and refrigerate for at least 4 hours or overnight (up to 24 hours).

Slice very thinly against the grain using a sharp knife or meat slicer.