Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
Meanwhile, preheat your oven to 500 degrees F.
Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
Remove from the oven and allow it to rest for 20 to 30 minutes before slicing. Alternately, after the resting time, wrap the roast in foil and refrigerate it for several hours or overnight before slicing. It will be easier to slice thinly when chilled.
Use a meat slicer or a sharp knife to slice the roast against the grain as thinly as possible.