In a small bowl, mix the minced garlic, oregano, thyme, sage, and oil together forming a paste. Rub on all sides of the roast. Let sit for 8 hours or overnight in the fridge.

Remove roast 30 minutes before you plan on putting it in the oven. Preheat the oven to 500 degrees. Once heated place the roast in a roasting pan without the lid. Sear on each side for a total of 10-15 minutes (rotate sides every 5 minutes or so).

Turn down the oven to 275 degrees, add 1 cup of hot water to the pan and cover with a lid.

Cook for approximately 35-40 minutes. Using a meat thermometer: 140-145 degrees for rare to medium rare and 150-155 degrees for medium. Remove the lid for the last 10 minutes of the cooking time to help the outside caramelize a bit.

When desired temperature is reached, remove from the oven and place on a serving dish covered for 10 minutes (this allows the meat to rest).

Remove cover and place roast on a cutting board. Using a sharp knife cut in thin slices across the grain. Serve and add sea salt to taste.

You may save the juices from the pan and simmer to create a thick sauce or use as au jus for dipping!