rack? loin? shoulder?
if it's a rack or loin you really ought to brine it and/or inject it because it is very bland otherwise. the only other chance to get flavor on the meat is to season the shit out of the outside of it, and usually they're big enough that when you slice/serve it, there isn't much of that seasoning on your plate.
these roasts really require a reduction sauce, dessert wines (port/sherry/marsala/etc.) make a good base, because when cooked right (either very low temp then seared, or super high temp quickly) they don't release that much juice. you'll get a bit to add to the sauce, but not really enough to form a base.
so basically season it really well, make a nice sauce and try to avoid taking it over 135 internal.
when i find these on sale for super cheap, i'll season it and cook it @200 until ~134, then chill it and slice it for sandwiches.
