Ingredients

• 1 , 10 pound
• 2 tablespoons kosher salt
• 0.5 cups butter , softened
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• ground black pepper to taste

Instructions

1. 1 Season roast generously with kosher salt.
2. 2 Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Remove roast from the refrigerator and allow to come to room temperature.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Mix butter, rosemary, thyme, and black pepper together in a small bowl.
6. 6 Spread butter mixture over roast. Place roast in a large roasting pan.
7. 7 Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
8. 8 Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
9. 9 Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.

Nutrition per serving