I think the key to getting that crust on the roast is really high heat at the start. We tried it last weekend and it came out much better than the previous attempt. The herbs we used were rosemary and thyme with some garlic. Let me know if you want the exact timing we used for a 3-pound cut. I found that letting it rest at least 15 minutes made a big difference in how the juices stayed distributed. Next time we might try adding a bit of mustard powder to the rub for another layer of flavor. The temperature we aimed for was 425 for the first 20 minutes then down to 350 for the rest. It took about an hour and a half total. The pan we used was a cast iron skillet and that helped with even heat. I would recommend letting the roast come to room temp before putting it in. That step is easy to skip but it really helps.

The trail we took was the one that goes around the lake rather than the shorter loop. It was about 6 miles total and took us around 3 hours with stops. The weather was good enough that we didn't need jackets. We packed sandwiches and ate at the lookout point around halfway. I would recommend going early to avoid the crowds. There is a parking lot that fills up fast. If you want to go next weekend we could meet at the trailhead around 7am. The path is well maintained and there are restrooms at the start. The elevation gain is gentle so it is not too strenuous. We saw a few deer along the way and the leaves are starting to turn. The map at the entrance shows all the routes clearly.