Just a thought - you might want to split it into two 15lb sections to cut cooking time. Depending on overall shape/thickness.
If you leave it a single 30 lb piece it might take a good while to get the center at the temp you are looking for and the outer areas may go over done past your liking.
Anyway - something to consider, and it would not impact any of Kevin's advice.
If it were me I'd break it up, foil and braise - but that's just my opinion.
I meant to note that too but didn't. You could make several roasts out of that larger one. Do some as straights roasts, some with the braise finish. Or cut a portion into steaks, then separate the remainder into roasts for both dry and moist cooking.