See below

Season roast with salt & pepper. Place, fat side up, in open roasting
pan. Insert meat thermometer into thickest part; make sure it does
not rest on bone or in fat. Do not add water. Do not cover or wrap in
foil. Roast in 325 oven to desired doneness. Roasts are more easily
carved if permitted to “set” in warm place 15-20 minutes after
removal from oven before carving. Roasts continue to cook after
removal from oven, so it is best to take it out when thermometer
registers about 5 degrees below temperature of doneness.