High altitude adjustment for a small rib roast needed I am endeavoring to very slow roast a 3 lb. / 1.4 kg. Boneless Cross Rib Roast. This is a first for me. I want to cook it in a ceramic surfaced Dutch Oven in an electric oven. The articles that I have been reading do not mention any adjustment to time or temperature for high-altitude (7300 Feet /  2134 Meters). Can anyone suggest an adjustment for this altitude for my project?
Thanks for any thoughts.
No adjustments are needed. The main reason that high-altitude cooking is hard is the reduced boiling point of water at low altitudes. But here, where the meat will be under the boiling point of water for the whole cook time, this is hardly an issue. Check out this article from the Spruce Eats:

Dry-heat cooking techniques like roasting or grilling are not affected in the same way because high altitudes don't alter the way air is heated.... Note that the temperature isn't affected, just the moisture content of the food. So a grilled steak might be drier at high altitude than at sea level — even if it's not overcooked temperature-wise.

I don't think that the issue of dryness is a big deal here; since you are cooking a large cut, only the surface will dry out. In fact, increased surface dryness would be a benefit if you plan to sear the meat after cooking. I highly recommend searing the meat if you plan to serving it hot; browning adds great flavor and texture that I think you will miss otherwise.