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Export 6 ingredients for grocery delivery
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.
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