I like the idea of injecting. may try that if I do a beef roast again, and try lower temp for longer time.
As I said, I think this is the first roast I've done like this, so really didn't know what to expect.
Only experience I've had with roasts of any kind was prime rib.
Used to do a prime rib roast on a rotisserie in a gasser every year on 4th of July with friends over.
Many years since I've done that.
I do have a ribeye roast that I cut into 5 pieces about 4" thick I think in the freezer.
Got that before the big price hikes.
I expect that will turn out better when I do one.