DIRECTIONS:

Salt the roast. Wrap in saran wrap and refrigerate 18-24 hours.

Pat the roast dry, and rub with olive oil and some freshly cracked pepper. Sear in hot skillet on all sides, about 3 minutes per side until deeply brown.

Add to wire rack in rimmed baking sheet and put in preheated 225 degree oven. Roast until thermometer inserted into center of roast registers 125 degrees, roughly 1 3/4 to 2 1/4 hours.

Turn oven off. Leave roast in oven, without opening door, until meat probe thermometer inserted into center of roast registers 140 degrees, 30- 50 minutes longer.

Rest for 15 minutes and slice thinly.