You can use a chuck eye roast, sirloin roast, sirloin strip roast or, my favorite, a standing rib roast.
Rub it with oil and garlic, sprinkle with salt and pepper. Run your oven up to 450 degrees, put the beast in and immediately turn the oven down to 225 (200 is even better). Cook the roast until it’s about 128 degrees at its thickest point for medium-rare (on the rare side), then take it out of the oven and let it sit for a half-hour. A Polder thermometer is very handy for this.
An 18-lb standing rib took 6 1/2 hours this way and was perfectly, uniformly red throughout. You’ll lose very little juice this way. Just remember to let it sit for the half-hour, covered loosely in aluminum foil, before you carve.
For two people I’d use the same method on a 4-pound roast (you could go a little smaller, I suppose, but you’re not afraid of leftovers) and figure on it taking a couple of hours, depending on the shape of the roast and its temperature when it hits the oven. Give yourself a little extra time — these things are just done when they’re done.