Step 1

Remove the roast from its packaging and set it on a plate at room temperature for 1 hour. This will help the roast cook more evenly.

Step 2

Preheat the oven to 450°F and prepare a roasting pan.

Step 3

Mix the butter with the garlic, thyme, rosemary, salt and pepper. Use this mixture to cover the top of the roast.

Step 4

Put the vegetables in the bottom of the roasting pan and place the roast in the center of the vegetables.

Step 5

Bake the roast, uncovered, for 15-20 minutes, until the top is seared and brown.

Step 6

Reduce the oven temperature to 325°F and cover the roasting pan with a lid.

Step 7

Cook the roast until it’s 10°F shy of the target internal temperature. The roast will continue to cook after it’s removed from the oven. The best way to check for doneness is to use an instant-read thermometer.

Step 8

Remove the roast from the oven but leave it covered in the roasting pan. Let it rest for 20 minutes before slicing. Serve and enjoy!