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One way I like to do it sometimes is to cover the roast with a good sprinkling of Montreal Steak Spice, then lay several strips of thick cut smoked peppered bacon overtop of it all. Put it in at 400-450 for about half an hour, then turn down the heat to 300-325 or so and cook it the rest of the way as you like it. No matter if you like it rare in the middle or well-done and falling apart it tastes simply succulent. Carve up what's left (if any) and let the slices soak in the juice overnight and you'll have the best leftovers you ever ate the next day.
Did that with a super lean moose roast once and it turned out to be one of the best damn roasts I have ever had. Naturally I had to try it with beef. It's different I know, probably a little too 'Canadian' for some, but it's different, which is what you asked for. :D
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