The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
Preheat the oven to 250 degrees F.
Pat the roast dry with paper towels to remove excess moisture from the meat.
Rub the roast all over with 1 tablespoon of olive oil.
In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
Evenly rub the garlic herb mixture on all sides the roast
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.