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Preheat oven to 425ºF.
Put roast on a rack in a rimmed baking pan, fatty side down.
Rub the roast with olive oil and chopped garlic.
Season generously with salt and pepper, and sprinkle with the dried herbs.
Roast it for 20 minutes, then reduce the heat to 325ºF and roast until the internal temperature is at least 145ºF.
Figure about 30 minutes or a little longer per pound.
When done, let it rest for 5 to 10 minutes before serving.