A recipe by Julie Van Rosendaal
Preheat the oven to 450˚F.
Place the roast in a baking dish and pat dry with paper towel and sprinkle generously with salt and pepper.
In a small bowl, combine the butter, garlic, rosemary and thyme, and spread all over the surface of the roast. Place the potatoes around the meat.
Roast for 15 minutes, then reduce the heat to 350˚F and cook for an hour (or about 20 minutes per pound), tossing the potatoes around in the drippings once or twice, until done to your liking — 135˚F on a meat thermometer for medium-rare.
Let rest for 15 minutes before slicing.