Preheat the oven to 250 degrees.

Place the roast onto a plate then slice a clove of garlic into spears. Using a sharp knife, pierce meat on both sides about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Sprinkle both sides of the roast evenly with sea salt, freshly cracked pepper, garlic powder, onion powder, paprika, oregano, and thyme. I didn't measure the seasonings, just sprinkled on to taste.

Heat the olive oil in a large Dutch oven over medium high heat. Once the Dutch oven is HOT add the roast and sear on all sides.

Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes. Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium rare. Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.