1 pkg. fresh thyme
1 pkg. fresh rosemary
1/4 cup course black pepper
1/4 cup course kosher salt

1 pkg. fresh thyme 1 pkg. fresh rosemary 1/4 cup course black pepper 1/4 cup course kosher salt

Chop herbs as small as possible and rub over roast at least to to three hours before cooking.

Combine salt and pepper and rub over roast just before placing it in oven.

Bake at 375 - 300 degrees until internal temperature reaches 126 degrees. For a 12 - 15 pound roast, it will probably need to cook for 2.5 - 3 hours.