If you plan to use it as a roast beef and want a pink/red center, put it into the oven when it’s cold, use a thermometer, and pull it at 115 degrees. Let it sit for 20 minutes as you up the oven temp to 450F. Then put it back in for just a few minutes to get a deep brown crust. Pull, rest for 15 minutes before serving. That’s a small piece of meat so be careful not to overcook it. Slice it thinly, across the grain.
If you want a pot roast, let it come to room temp and surround it with chopped onion (plus other aromatics if you want) before putting it, uncovered, into the oven. The veg will exude lots of juice, and you can also add broth or any canned tomato product, leaving the upper half of the roast above the level of the liquid. When it is browned, flip it over and continue cooking till the second side is browned.