Combine parsley, rosemary, thyme, garlic and oil to make a paste. Spread over the top and sides of roast and refrigerate, uncovered, for 8 to 12 hours.

Remove roast from the refrigerator 1 hour before cooking, to bring to room temperature. Place the oven rack in the lower third of the oven. Sprinkle salt and pepper generously over roast. Place roast on a V-rack in a roasting pan, with the fat cap facing up.

Cooking option 1: Preheat oven to 200° F. Place roast in the oven and cook until the internal temperature taken with an instant-read thermometer reaches 120° F (medium-rare), about 4 hours (the roast will continue to cook once removed from the oven). Remove from the oven, tent with foil and let rest for at least 30 minutes and to 1 hour. Meanwhile, increase oven temperature to 500° F.

Cooking option 2: Preheat oven to 325° F. Place roast in the oven and cook until the internal temperature taken with an instant-read thermometer reaches 120° F (medium-rare), about 2 hours (the roast will continue to cook once removed from the oven). Remove from the oven, tent with foil and let rest for at least 30 minutes and to 1 hour. Meanwhile, increase oven temperature to 500° F.

Ten minutes before serving, remove foil and place roast back in the hot oven. Cook until exterior is well-browned and crisp, 5 to 10 minutes. Remove from the oven, carve and serve immediately.