I've made this a few times, sometimes for a dinner and sometimes just to have roast beef for sandwiches for a crowd. Either way the basics are super simple if you know a couple techniques and you have a meat thermometer (you do have one, don't you?)
Start with a 3-4 pound cheap cut of meat such as a chuck, round, or something similar. Don't get anything too fancy. Salt and pepper it all around.
Heat some vegetable oil in a large pot or dutch oven (you won't need a lid) over medium high.
Then brown the roast on all sides, about 4 mins or so per side.
Then put the roast in a preheated 250 degree oven (yes - 250 degrees). Use a meat thermometer that you leave in and set the target temp on that to 110 degrees. It should take between 45 mins and an hour to hit that level.
Once it hits 110, change the target temp to 130 and crank the oven up to 500 degrees.
Once it hits 130, take the roast beef out (and turn off the oven!) and let it rest for at least 15 mins covered loosely with foil. Slice then a serve hot or let cool and then cover with plastic wrap to slice up later for sandwiches, salads, or whatever.
The pot goodies can be turned into a gravy if you are interested. Let me know and I can give you some ideas for a veggie based gravy, an onion gravy, or a mushroom gravy, or just a wine based gravy thickened or not.
