Let meat stand at cool room temperature about 45 minutes before roasting. Pre-heat oven to 450 degrees. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350 degrees and roast meat until an instant- read thermometer inserted in center registers 120 degrees. Cooking time will vary -- it will be anywhere from 10 to 20 minutes per pound -- depending on size of roast. (120 degrees means rare, which is traditional for beef on week. Internal temperature of meat will rise about 5 as roast stands. Let roast stand, loosely covered foil, 10 to 15 minutes before slicing. Slice roast thin for sandwiches and use pan juices to moisten top of kummelwecks. You may need to stir a little water into pan, but do not thicken juices.
Recipe courtesy of Gourmet Magazine