+1 on the 200 F oven, although I'd pull it when it gets to temperature, crank the oven up to about 450, and when the oven is hot stick it back in to crisp/brown the outside a bit--only takes a few minutes, so watch it. That's how we cook NY strip roasts. Love them--no waste at all, and wonderfully tender. Takes about 30-40 minutes/lb in the 200 oven (although ours is convection, YMMV.) I've cooked some smaller roasts that way--definitely as small as 3 lbs, maybe smaller. I mix up garlic powder, salt, pepper, ground bay leaves, allspice, and celery salt and mix in some olive oil to make a paste, and slather it all over the roast the morning or night before cooking, then seal it up in plastic wrap and let those flavors soak into the meat. Tastes good and the slow roast makes the house smell great.