I should have taken a photo of the elk roast that I cooked up for the hunting shack last weekend. Two of our biggest "food snobs" said that it was the best roast that they have ever eaten. I cooked up 10# of the sirloin tip from my "over-mature" bull that I shot in WY the week before, and treated it like a prime rib. Warm to room temp, paste all sides with coarse ground pepper, kosher salt, and minced garlic. Slice some onions and add to a couple inches of water in a roasting pan. Put into an oven pre-heated to 500 for 30 minutes, then turn down to 325 for another half hour before checking. I had cut some of the muscle groups apart, so there was smaller pieces, and removed those when the internal temp got to 140. 145 is RARE, so adjust accordingly, but rather than overcooking the roast or prime rib for those who require well-done, slice it while still rare, and you can dip that piece in some of the au-juice that is steaming on the stove, and it takes the pink out while still keeping everything very moist. Unless you are an expert chef, an electronic meat thermometer is vital to do this right.