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The roast should not need to be turned during the cooking time at 425 degrees. To keep it from getting too done on the bottom I would suggest that when you have finished browning the roast on the stovetop that you place it in the oven with the least browned side down in the roasting pan. Also, make sure you do not have it too close to the bottom heating elements. I imagine it helped with the fat side down but normally I would try to have the fat side up so that the fat drippings would have a chance to soak through the meat as it cooks to add flavor and keep the meat moist. As far as sides to serve, I would suggest a scalloped potato dish, such as our Creamy Scalloped Potatoes, broccoli steamed or boiled to a crisp tender, and a sweet lettuce salad, such as our Spinach and Fruit Lettuce Salad.