Salt the roast and let sit at room temp. Preheat oven to 225 F

Insert slivers of garlic into the roast. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.

In a separate pan on medium heat,  add a dollop of olive oil and begin to sear your roast. You will want to turn all sides of you meat as this will help to lock in the flavours during the cooking process. 

Place potatoes into roasting pan and toss with salt, pepper and olive oil.

Add roast to your oven roasting pan, I use a large crock or cast iron cooking dish. Cover the roast with the remainder of the olive oil and salt/pepper. Add your red wine, beef broth and chopped onion for flavour. Place the rosemary on top and cover.

Cook for approximately 1 1/2 to 2 1/2 hours depending on the size. Using a meat thermometer, you want your roast internal temperature to reach 135 F to 140 F

Remove from heat, tent with foil and let meat rest for 20-30 minutes. Enjoy.