Goal is to reduce cooking time day-of.
Your plan is not helpful for that. Cooking time is all about heating up the food (and/or evaporating water), not putting energy into some chemical reaction. Cooking is slow because it takes time to get the inside from fridge temp to your target, and food doesn't conduct heat very efficiently.
And for a rare roast like this, not about time-at-temperature either like BBQ where you're converting collagen to gelatin. And stopping at 110F is too low for anything to happen anyway.
On the day of, before putting it in a real oven, warm it some (not cook) in a microwave on medium power (like power level 6 out of 10 on a 1500W oven for example) for several minutes to heat the meat somewhat uniformly. (Sorry I don't have a solid estimate for this, and of course it depends on the absolute power of your microwave.) Maybe 10 to 15 minutes, and maybe on even lower power than that. You need time for heat to transfer from hot spots so they don't actually cook. Check for hot spots after 10 mins, and maybe put it in for another few minutes if it's not very warm yet.
To avoid hot spots cooking on the surface of the meat, you'll want a microwave with a turntable. Maybe even turn the meat during some microwave time.
Then stick a probe thermometer in and roast as normal, starting from a meat temperature of maybe 90F. You just want to warm it, not even close to cook any of it with the microwave. And let it rest some to even out hot spots that were close to starting to cook, before you put it in the oven.
Your goal with the microwave step is to get heat energy into the middle of the roast without starting to even brown the outside. Microwave ovens can do this somewhat better than hot air because microwaves penetrate slightly into the meat, into the wet part, where heat can more efficiently conduct inward without drying out the outside. You have to be careful not to actually cook parts of the meat, just get it up to around room temp.
A roast for a special occasion is probably not the best time to experiment with this, and be sure to read the comments on this answer. I think they're being too pessimistic and are basing their opinion on actually cooking meat with a microwave, not just warming it up. But maybe I'm wrong and there's no way to usefully do this.
I have done this with steaks before pan-searing with good results: less time in the pan is needed, and you still get a browned outside layer and a nice rare or medium-rare inside. Ideally you can get the inside medium-rare with less of a well-done layer outside it. (A significant part of the cooking of the inside still comes from traditional cooking; you're just starting with a warm piece of meat instead of fridge temp).
If you're a little aggressive with the microwave you'll get some cooked patches on the outside (especially with a steak; a roast is maybe more resistant to that.) If you see that, stop the microwave and let it rest for a few minutes to come closer to thermal equilibrium before going into the regular oven.
A roast is done when the centre reaches a high enough temperature. If it starts uniformly at fridge temp, cooking by roasting in a hot oven heats it up by heat transfer from air to the outside layer of meat. This is slow, so it takes time even for the outside to heat up and start heating the inside by conduction.
This hot air also dries out that layer, letting it get significantly hotter than inner layers (and letting browning reactions happen forming a crust). This is why you want to roast at a low temperature so this doesn't go too far before the cold centre of the meat gets up to temperature.
Starting with the meat hotter some/all the way through (closer to thermal equilibrium than you'd get from oven heating) means not as much heat energy has to be conducted all the way from the outside of the roast into the middle with dry heat, so you'll have less of a well-done layer.
When you put in the probe thermometer, you'll get some idea of how much temperature difference you have between the outside and inside. If it's significant, perhaps let it rest a couple minutes. Not more; the meat will be right in the danger zone for bacteria so you should get it heating again quickly.
This is not something I've tried with a roast, only steaks. It's simple physics, though.
Other ways of heating meat without cooking the outside include sous-vide. In that case heat transfer slows down as the meat temp approaches the water bath temp, so you can use it to get the meat all the way up to desired temp. This is not the case with microwaves because they apply near constant power to a layer around the outside, and not evenly. This is why you have to stop before any the meat is even close to fully cooked, and let the temperature even out.
(Do note that microwaves don't really penetrate very deeply, but they can get about a centimeter in so heat has a head start conducting into the centre of the food.)