Cut and remove any extra fat that you do not desire.
Mix and combile spices in a small bowl.
Coat the outside of the roast with olive oil and liberally sprinkle spices on all sides of the roast. Lastly shake out about a teaspoon of Liquid Smoke over the meat. When coated allow the roast to come to room temperature for one hour before placing in oven.
Preheat oven to 500 F and set to rack middle. Arrange thermometer to middle of roast. Place roast on roasting rack in roasting pan. Arrange thermometer to middle of roast.
Allow to cook at 500° F for 20-25 minutes then reduce oven heat to 200° F. Allow to cook for two more hours or until meat reaches desired doneness.
Cook until the internal temperature reaches 120 degrees for rare roast beef.
Remove roast from oven when done. Let it rest for 15 to 20 minutes before slicing if serving immediately as a meal. Slice thin against the grain.
If slicing for deli style allow to cool, cover and place in the refrigerator until chilled. Once chilled through, slice to about 1/8” thick and serve on sandwiches.
Slices can be stored in the fridge if used within a week. They can also be frozen with a piece of wax paper in between sandwich portions for use within a month or two.update 2/26/2020 After making this several times I have changed the recipe to make this easier to prepare. Also if preparing the meat for slicing to make deli style sandwiches I have come to prefer the meat to be more done. Allowing it to reach a temperature between 130 and 140 degrees F.