I've never actually cooked one of these, but as I recall, they are a cut where you don't want to go too far. Cook it more medium-rare to medium. As opposed to a Chuck Roast that you are going to run up to or over 200º.
If you want the dripping for anything, and I usually do, try for some sort of pan arrangement. Otherwise you're just letting all of that lovely liquid go to waste.
Good luck, and let's see how it came out.
BD
