Conventional Oven: Let thawed roast come to room temperature (about one hour). Season to taste and preheat oven to 450 degrees. Place roast in oven and cook 25-30 minutes. Reduce heat to 350 degrees and cook for approximately 2 more hours. Spoon juices over meat occasionally during cooking. Cook to an internal temperature of 125 degrees for medium-rare and 130 degrees for medium. Let the roast rest for 15 minutes before carving. Slow Cook: Season thawed roast to taste and place in slow cooker bone side down and fat side up. Add 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
