5 lb. boneless rump roast or rib eye raost Preheat oven to 500. Cover with olive oil, then rub all over with Borsari salt (original). Place on a rack over a baking sheet with sides, covered in aluminum foil. The rack is so hot air can circulate under the roast. Roast at 500 for 15 minutes, then drop to 350, and roast 15 minutes per pound, or until internal temperature is 130-135. Remove from oven, let stand half an hour. Carve and serve.