Sounds good Chuck.

I'm not a big roast fan....so here's mine.

Start with a batch of steaks (not loins or backstraps) cut about 3/8" thick.
Dunk in egg/milk mixture
Then roll in mixture of grated parmasean cheese seasoned w/ a lot of black pepper
Cook in an iron skilled that has a small layer of grease in bottom
Cook until med rare and then take off
Salt immediately.

Don't know what it it...but this seems to yield tender meat every time I do it.