1. Remove roast from the refrigerator, and place in a large roasting pan.
2. Combine the garlic, rosemary, thyme, salt, pepper and oil in a small bowl.
3. Spread the mixture over the top and sides of the roast. Let come to room temperature for 1 hour.
4. Cook for 30 minutes. Reduce the oven temperature to 325° F.
5. Insert an instant-read meat thermometer into the thickest part of the meat.
6. Roast, uncovered, for 2 to 3 hours or until the meat thermometer reads 130° F to 140° F for medium-rare to medium doneness.
7. Transfer to a cutting board, and let rest for 20 minutes before slicing. 

Per Serving (1/2 lb): Calories: 800, Fat: 59 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 880 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 65 g.