Step 1

Preheat oven to 225 F.

Step 2

Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.

Step 3

Heat oil in a 9"-10" cast iron (or oven-proof) skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.

Step 4

Add onions, carrot, and celery to skillet and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze skillet with beef broth.

Step 5

Place roast on top of vegetable/broth mixture and place skillet in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).

Step 6

Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.