I like to season it well with some salt, pepper, lemon pepper, garlic salt, and let it sit for 2-3 hours in a nice port wine. Then I put in on the rack and cook it in the oven at about 350. I know that it is not grilling, and getting my hands on a roast, any type, is a chore because the wife is not a big carnivore, so that is the way I make it. Reminds me of when I lived at home and mom made it with gravy and mashed potatoes and fresh crescent rolls. Gee, I'm hungry now. That's the problem with this board, all this talk of food makes me hungry!