First if you wish to have more of a 'crust' on your roast beef you must sear the meat. Searing is actually caramelizing the sugar in the meat and browns the proteins. You do this by putting oil in a pan on medium high- high heat and quickly cooking the meat Once it browns on one side flip it over and continue until the meat is all brown. You must only cook the exterior and not much of the interior so be careful!
Second you must season the roast. If you have already marinated your beef then move on but for those who haven't you can use Dijon mustard and slather it all over. You can use garlic and if you use whole pieces of garlic you can cut slits in the roast and insert the pieces to add flavor and really infuse the meat. You can really use anything for this step really
Here is my seared and seasoned Roast beef
Next you can stick it in the oven at 350F
This step varies alot with the weight of the beef the size and shape and also your preference of doneness
If you rather
Rare: 125F
Medium Rare: 135F-140F
Medium: 145F-150F
Well done : 155F-160F
You must cook it until a thermometer indicates 5-10 degrees until desired doneness
Once taken out leave it out for 20 minutes so it completely finishes cooking and no worries it will not get cold it will still be steaming hot. Now I have not tried out the different temperatures other than the rare so I cannot confirm exactly that this will be exactly how you wish it to be but it was perfect for me. Its a pretty fool proof method and tastes devin no matter how you season it
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