Sunday roast

Preheat the oven: Preheat your oven to 450°F (230°C).
Season the meat: Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
Roast: Place the meat in a roasting pan. Roast at 450°F (230°C) for 15 minutes to sear the outside, then reduce the temperature to 350°F (175°C). Continue roasting until the internal temperature reaches your desired doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. The total cooking time will vary depending on the type and size of the meat.
Rest: Remove the roast from the oven and cover it loosely with foil. Let it rest for 15-20 minutes before carving. This step is crucial for juicy, tender meat.