Preheat oven to 350°F.

In a small bowl, mix together the sea salt, black pepper, and Italian seasoning. (see Notes below)

Pat the beef dry with paper towels and tie it with kitchen string to create a more even thickness. Rub (or brush) the olive oil all over the roast. Then evenly coat the entire surface of the roast with the seasoning mixture, pressing it into the meat.

Place the seasoned roast on a rack in a roasting pan, ensuring that the fat side is facing up. Insert a meat thermometer into the thickest part of the roast. Place the roasting pan in the oven and cook for about 1 hour. It’s important to note that you will want to rely on the internal temperature for accuracy, as cooking times can vary with the kind and size of roast, and with actual oven temperature. Since this is a very lean roast, take care to not overcook it.

For medium-rare beef (most common for roast beef), remove the roast from the oven when the thermometer reads 135° F. If you prefer medium, aim for 145° F. Keep in mind that the temperature will rise slightly (generally, about 5°) while it rests after you take the roast out of the oven.

Once the roast reaches the desired temperature, take it out of the oven and tent it loosely with foil. Let it rest for 20-30 minutes to let the juices redistribute and increase tenderness.

After the resting time, carve the roast into thin slices against the grain.