2. With a sharp knife make 8 small incisions around the roast.
Place a sliver of garlic into each incision.
Take a tablespoon or so of olive oil and spread all around the roast.
Sprinkle around the roast with salt and pepper.
Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
3. Brown the roast at 375°F (190°C) for half an hour. Lower the heat to 225°F (107°C).
The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally, to cook at the lower temperature.
Please be aware that the shape of the roast will affect the cooking time; so if your roast is on the long and narrow side, versus a more round shape, it may take less time to cook. Keep an eye on it while it's cooking, so it doesn't get overdone.
When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Take the roast out of the oven when the inside temperature of the meat is 135° to 140°F (57°C to 60°C).
Let the roast rest for at least 15 minutes, so juices will be retained, and tent in aluminum foil to keep warm, before carving to serve.