assemble the components. Oven temperature set at 425 F. A rack is put into a roasting pan that has been lined with foil.

Add the minced garlic, chili powder, cumin, salt, black pepper, and cayenne pepper to a small bowl.

Rub olive oil all over the roast before placing it in the pan that has been prepared. Rub the roast with the spice mixture.

For 15 minutes, roast the beef in a preheated oven. Roast the meat for a further three hours (approximately 45 minutes to an hour per pound), or until desired doneness, after lowering the oven temperature to 225 F.

Using a meat thermometer or oven probe inserted in the thickest part of the roast, the beef should read between 130 and 135 degrees Fahrenheit to be considered medium-rare.

Allow the roast to rest for 10 minutes before slicing it under a loose foil tent.

Slice and serve with the sides of your choice.