1.Start with roast at room temperature (remove from fridge about 1 hour before cooking). Preheat oven to 375 F.
2.With a sharp knife make multiple incisions around the roast. Place a sliver of garlic into ach incision. Take a tbsp of olive oil and spread all around the roast. Sprinkle 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 way you will not have to turn the roast.
3.Brown the roast at 375 F for half an hour. Lower the heat to 225 F. The roast should take somewhere between 2 to 3 hours to cook. If you have a meat thermometer, you want the internal temperature of the roast to reach 135 to 140 F.
4.Make a gravy: deglaze the drippings with water, transfer to a saucepan. Set burner to medium heat and slowly add flour while stirring.