Ken if you are not certain that the roast has much fat for cooking (a bit lean), i suggest the slow and sure method for doing lean or tough meats. Cook it like a roast but around 300F, no more than 315 for x hours (depends on its weight but usually about 15-20 min per pound is a guesstimate from the Joy of Cooking book). We usually use a lid or foil cover but with no water in the pan.
If you REALLY think the roast is too lean (say like ostrich meat) you can drape a few pieces of bacon over the top, hold them in with toothpicks to add some smoked flavor and extra, self basting fat.
good luck with that
