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.