I've been scouring the boards trying to figure out the best way to cook this 3-lb roast, which we got from our meat CSA. Just put it into brine, and now trying to figure out how to season and roast it. Seems like high heat is the way to go. Can't do anything from the allium family (onion or garlic), so I'm relying on spices/herbs to provide flavor. I know to let the roast sit at room temp for an hour before roasting. But what else would make this taste wonderful? Make a rub? Sear? (It has a nice layer of fat on it.) I plan to roast until 137 internal temp or so, and then let it sit for 15 minutes. What do you think — 400 degrees, check at 45 minutes/hour?