Here’s How:
Rub the roast in your favorite wet rub or marinade—we like rosemary, garlic, salt & pepper with lemon zest and juice and olive oil. Allow to sit refrigerated overnight (uncovered, on a rack is best). For a foolproof roast, we like to reverse sear, which allows for even internal cooking of the meat—no “bulls eye” where the middle is perfect and everything else is over-cooked, but still gets you that glorious crusting on the outside. Place prepared roast on a rack over a sheet pan in a low temp oven (under 200º if possible) for a couple hours or more, depending on size of roast. Bring the internal meat temp up to about 110º (blue rare), pull it out of the oven, and crank the heat up all the way (about 500º), or move the meat to a hot grill to sear. Cook on high heat for about 15 minutes, until a perfect golden crust forms and you reach your desired internal temp (we shoot for 130º), and then pull the meat out to rest before carving.
