Is it just me or are roasts the trickiest? There are so many different names and cuts and my brain is like cotton candy. I can never remember which part of the cow needs to be braised and which should be broiled and which works in the crockpot and which should be pan fried first and, you get the picture.
In researching the roast that I am cooking tonight (yes, that roast that was on the menu 2 weeks ago. I'm a bit behind) I found this great resource from the Texas Beef Council. Texas Beef Council? You know that's going to be good. While they don't give specific seasonings, they give you the general idea of how to prepare your slab of beef. I will definitely use this site again!
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