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.

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.

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.

Optional: Once the meat is fully covered, place the roast in a dish uncovered (see notes)* in the fridge on the bottom shelf for 6 hours. I prefer the texture and flavor of the crust when I allow it to dry out a bit in the fridge, but it's delicious both ways. I've had great results even when I didn't have time for the herb rub to rest on the meat for any amount of time.

Preheat the oven to 275F. Allow the roast to rest at room temperature on the counter for 30 minutes to remove the chill before baking.

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.

Bake the roast for approximately 45-55 minutes per pound (it will be closer to 45 minutes per pound for medium-rare and closer to 50-55 minutes per pound for medium). Begin checking the internal temperature with a thermometer 30 minutes before the roast should be finished cooking (since this is a low and slow method, times can vary based on oven models and specific roast shapes and sizes, see notes***).

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.

For a medium-rare roast, remove it from the oven when it reaches 135F, and for a medium roast, remove it at 145F. Using a thermometer is very important. It is recommended to cook a beef roast to a minimum internal temperature of 145F, but individual preferences vary. The roast in the photos was cooked to 135F internally. Keep in mind that there is virtually no carryover cooking when you cook the roast at 275F, so pull it out at the internal temperature you'd like to eat it at. For other desired levels of doneness, refer to the notes provided****.

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.

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.

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.