Make slits randomly in roast with a sharp-pointed knife.

Place a slice of garlic in each slit. Sprinkle with the salt and pepper then place the roast in the refrigerator uncovered overnight.

Preheat oven to 250 ℉. Put the roast, fat cap side up, in a rack in a roasting pan.

Roast for 4-5 hours or until an instant read thermometer reaches the stage you want the meat. Rare is 120 ℉; medium-rare is 130-135 ℉; medium is 140 ℉ and well is 160 ℉. Remember that you can cook individual slices additionally if you have some medium-well and well people, so most people will cook this roast to rare and cook individual slices to the other stages.

Remove the roast from the oven and let it stand for 30 minutes.

About 10 minutes before you plan to serve the roast, preheat the oven to 500 - 550 ℉ ( or the highest temperature your oven will go to) and pop the roast back into the oven for 6-10 minutes to crisp it and sear it on the outside.

You may carve it immediately because it's already had it's "rest" time.