• preaheat oven to 350
• line pyrex baking dish (8x8 works best for a smaller roast) with aluminum foil
• place roast in dish (usually fat side down)
• liberally coat with worcestershire sauce
• squirt all sides at least once with soy sauce
• coat with onion and garlic salt on all sides by tilting dish (less alt if you are not big on salt)
• add a small amount (1/4 cup or so) to bottom of dish
• roast in oven for 1/2 hour a pound plus a half hour - so a 3lb roast is in for 2 hours. 3lbs = 1 1/2 hours + 1/2 hour.  this will give you a medium rare roast.  add an additional 15 minutes for medium.  DH cuts off his slices and sticks them back in for about 20 minutes for well.

the leavings in the pan make excellent au jus.  adjust amount of water to get more or less, also can add more worcester.

I recommend baking potatoes while the roast is in the oven.  2 large russets take about as long to cook - micowave them for 5 min, after washing and poking with fork, on high while prepping roast.  put in oven together with roast.  remember to roll potatoes in kosher salt for fluffiness