Remove the roast from its packaging and set it on a plate at room temperature for 1 hour. This will help the roast cook more evenly.

Preheat the oven to 450°F and prepare a roasting pan.

Mix the butter with the garlic, thyme, rosemary, salt and pepper. Use this mixture to cover the top of the roast.

Put the vegetables in the bottom of the roasting pan and place the roast in the center of the vegetables.

Bake the roast, uncovered, for 15-20 minutes, until the top is seared and brown.

Reduce the oven temperature to 325°F and cover the roasting pan with a lid.

Cook the roast until it’s 10°F shy of the target internal temperature. The roast will continue to cook after it’s removed from the oven. The best way to check for doneness is to use an instant-read thermometer.