Add olive oil, butter, salt, pepper, Italian seasoning, red chili flakes, garlic in large baking dish or roasting pan (9×13). Mix it together into a thick paste. You can also do this separately in a small bowl but I didn’t want to make another dish dirty.
Place the roast in the baking dish and coat it well with the garlic herb mixture, using your clean hands.
Bake uncovered in a preheated oven for 2.5-3 hours, at 325 degrees F.
Use a meat thermometer to check for desired doneness before removing roast from oven.For rare doneness (cool red center), remove roast from oven when it reaches 125 degrees F. For medium-rare doneness (warm red center), remove roast from oven when it reaches 135 degrees F. For medium doneness (slightly pink center), remove roast from oven when it reaches 145 degrees F. For well done roast (little or no pink), remove from oven when the meat reaches 150-160 degrees degrees F.
Once your remove the dish from oven, cover lightly with foil paper and let the meat rest for 15-20 minutes. Temperature will continue to rise while resting. Some people recommend removing toast from oven when thermometer registers 5-10 degrees F lower than desired doneness.
Cut slices and enjoy!
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
