Yes, it’s recommended to take out the roast when the internal temperature is at 120 - 125 and loosely cover it with aluminum foil for about 20 minutes. There are two reasons. One is to let the inside juices of the roast redistribute. Second is to let the internal temperature of the roast rise to the usually recommended serving temperature of 130 - 135, which is medium-rare. Your temperature at 160 - 170 is all the way up to well done. You can cook your roast to your desired temperature, however, the residual rise in internal temperature would not go from 125 to 160+. That range is too large. If you wanted a 160+ roast, you’d need to keep it in the oven to an approximate temperature of 150-155.