Let the meat sit out of the refrigerator at least one hour to bring it to room temperature before cooking.

Heat the oven to 375F degrees.

Place the meat fat side up in a shallow roasting pan.

Do not cover; to not add water.

Sprinkle the roast with salt and pepper.

Add the sliced garlic to the top, if using.

Put the roast in the oven and cook for just one hour.

Here's the secret: Turn off the heat, but do not open the oven door at any time until ready to serve.

Regardless of the length of time the meat has been in the oven, 30 or 40 minutes before serving, turn the oven on again, setting the temperature to 375F degrees.

Cook the meat for 30-40 minutes more.

If you cook it for 30 minutes, it will be rare to medium throughout; 40 minutes will still leave some rare to medium, but more of it will be well done. I personally think it is perfect at 30 minutes; Don prefers it cooked longer.

Now open the oven door and remove the roast to a serving platter. It will be perfect every time.

Let it rest for 5-10 minutes before carving.