Do yourself and everyone that will be eating your roast a favor and sear it first. Why? First, it will seal all the juices in the meat so you do not have a dry roast. Second, your drippings will have better color and flavor giving any sauce or gravy you make from the drippings look and taste better.It is easy to sear a roast. Just get out a skillet (cast iron is preferable and nonstick is least preferable), heat it up so it is nice and hot, add some vegetable oil or clarified butter and sear the meat on all sides. Once the roast is seared, put it in your roasting pan on a bed of mirepoix (equal amounts of chopped carrot, onion, and celery) and let it roast until it is cooked just how you like it.

You can also use the pan you seared the meat in to roast the meat but if you do not be sure to deglaze the cast iron pan you seared the roast in and reserve that liquid to aid in making a great sauce or gravy.