Remove the roast from the fridge two hours before cooking to bring it closer to room temperature.

Preheat your oven to 450°F (232°C).

Prepare a large roasting pan by placing a roasting rack inside.

In a mixing bowl, combine the room temperature unsalted butter, salt, black pepper, minced garlic, chopped fresh rosemary, and thyme leaves.

Cut about 1-inch deep slits all around the roast, making approximately 10 to 15 half-inch deep slits.

Generously cover the roast with the butter mixture, ensuring the slits are well-stuffed.

Place the prepared roast on the rack in the roasting pan.

Roast at 450°F for the first 15 minutes.

Reduce the oven temperature to 325°F (163°C) and continue to roast for approximately 1 hour and 40 minutes to 1 hour and 50 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the roast from the oven and transfer it to a cutting board or serving platter.

Wrap the roast loosely in aluminum foil and let it rest for at least 30 to 45 minutes before carving.

Carve the roast against the grain to ensure tender slices.

Serve with sides such as mashed potatoes, roasted vegetables, or a fresh salad.

Drizzle pan juices over the slices and provide horseradish sauce or gravy on the side.