First, I brine my roast overnight. I dry the brined roast and sprinkle it with black pepper. (No salt, as it has absorbed the salt in the overnight brining.) I brown it on all sides in olive oil in a large skillet. Throw in a whole hand full of garlic cloves, unpeeled. Sprinkle with fresh thyme and pour about a half cup or more of white wine over it. Put in 350 oven and bake until thermometer reaches about 165-170. Let rest about 15 minutes before cutting. DELICIOUS