Step 1

The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.

Step 2

At least one hour before roasting, remove the roast from the refrigerator to take the chill off.

Step 3

Preheat the oven to 250 degrees F.

Step 4

Pat the roast dry with paper towels to remove excess moisture from the meat.

Step 5

Rub the roast all over with 1 tablespoon of olive oil.

Step 6

In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.

Step 7

Evenly rub the garlic herb mixture on all sides the roast

Step 8

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.

Step 9

Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).

Step 10

Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!

Step 11

Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.