Actually if you want a tender roast you need to cook it hot and fast generally. The long slow cooking actually dehdrates your food, that's how they make jerky. You should light oil, salt and pepper the outside of the roast and heat it on all sides in a skillet on high heat to sear the outside. This helps maintain moisture. You should preheat the oven to 450 degrees and cook on that heat for half an hour, turn down to 375. It seals the juices in. Also, when it's done cooking let it rest for about 15 minutes under a tinfoil tent. This helps the juices redistribute through the meat rather than pouring out as much when you cut into it. Depending on the weight of the roast and how you like the meat doneness, this can take around 45 minutes to an hour and a half or so. Which cut of meat are you using? Medium rare is 130 degrees in the middle, if you like it more well done cook to 135-140 degrees internal temperature with a thermometer. A 5-6 pound roast takes about 1-1/2 hours to 1 hour 45 minutes or so to get to medium, maybe a bit longer, best way to tell is with a thermometer. Also, take the meat out about 5 degrees less than you want it as it will finish cooking while it rets and go up the last 5 degrees.

Use the pan drippings for the yorkshire pudding, yumm.

I love Rachel Ray's shows, Giada's shows, Iron Chef America, and Good Eats with Alton Brown, he's my favorite. Oh that new one, Ham on the Street is pretty funny too.