Set the roast at room temperature for at least an hour or two.
Preheat your infrared oven to 375°F (190°C).
Dry the roast by patting with paper towels.
Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.
Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.
Place the roast into the oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. You can get a rack that fits your infrared convection oven here.
Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C) and cook for an additional 1/2 to 2 1/2 hours.
Stick a food thermometer like this one inside the roast. When the internal temperature reaches 135°F to 140°F, remove it from the oven.
Tent with foil and let it rest for 20 to 30 minutes before cutting.
Servings 6