Step 1

Lay a few layers of paper towels onto a clean plate. Remove the roast from the fridge.  Open the package next to the sink and drain off the excess liquid. Remove the roast from the packaging and place it on the paper towel lined plate. Use a few more paper towels to pat dry the entire roast. Once dried, remove the paper towels from the plate, leaving only the roast on it.

Step 2

To a small mixing bowl, add the garlic, thyme, rosemary, oregano, salt, and pepper. Mix using a metal spoon, while mixing use the back of the spoon to break up the rosemary.

Step 3

Brush the entire roast with olive oil, then evenly sprinkle the seasoning on all surfaces. Use your fingers to spread the seasoning blend around while gently massaging it into the meat. Once the meat is fully covered, place the roast uncovered (see notes)* in the fridge for 6 hours. After 6 hours, remove the roast from the fridge and set on the counter for 30 minutes to remove the chill before baking.

Step 4

Preheat the oven to 180F.

Step 5

Place a wire rack or trivet in the bottom of a large cast iron skillet, shallow oven safe dish, or roasting pan.** Place the roast on the rack. If your roast has a fat cap, place it with the fat cap up. Insert an oven safe thermometer into the thickest part of the roast deep enough to reach the center, and place the roast in the oven.

Step 6

Bake the roast for approximately 1-2 hours PER POUND (I average 60-67 minutes per pound, or a total of 4-4.5 hours). Begin checking the internal temperature with a thermometer at the 3-hour mark, as cooking times vary widely when roasting at such a low temperature (based on oven models and specific roast shapes and sizes, see notes***). The target internal temperature is 125F for a medium-rare roast, considering that the temperature will rise by 5-10 degrees during the resting period, and using a meat thermometer is critical. For other desired levels of doneness, refer to the notes provided****. Start monitoring the temperature after 3 hours to avoid overcooking. Before removing the roast from the oven, prepare a large piece of aluminum foil to tent the roast and trap the heat immediately after taking it out.

Step 7

Carefully remove the roast from the oven and tent the pan with aluminum foil. Turn the heat up on the oven to 450F and let the roast rest for 15-20 minutes, or until the internal temperature of the roast reads 130-135F.

Step 8

Remove the foil and thermometer from the roast, and place it back into the oven. Cook on high heat for 5-8 minutes, or until a beautiful crust forms on the outside.

Step 9

Carefully remove the pan from the oven and transfer the roast to a cutting board. Slice the meat against the grain and serve with desired sides.