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Preheat oven to 450º. Place roast in shallow roasting pan and brush with butter or olive oil. Insert meat thermometer and place in oven. Reduce heat to 400° and cook for approximately 10 minutes per pound or until meat thermometer reaches 140-145º for rare and 155-160º for medium. When meat has reached desired internal temperature, remove from oven and place on serving platter. Cover with foil and let meat “rest” for five minutes before carving.