Should I roast a rolled beef roast from room temperature?
It won't make a huge difference, and excellent chefs disagree on the subject (assuming you're only thinking of leaving the meat out for an hour or so, which actually wouldn't bring it to room temp, just slightly warmer than fridge temp). If you are serving people who prefer different levels of doneness, you can take the cold roast from the fridge and put it into a very hot oven, then immediately turn the oven temperature down to the temp you want for roasting. That will give the greatest variance in doneness of individual servings. A slightly warmer roast to start and a consistent roasting temperature (particularly a temperature on the low side) will more evenly cook the roast.

Don't forget to rest the meat before slicing! And don't forget, how much will depend upon the size of the roast, but its temperature will rise upon resting.