1. Preheat oven to 350°F. Tie the roast and lightly season with salt and pepper.
2. Mix rosemary and garlic. Add 2 tbsp. of olive oil and stir to combine. Reserve. Ina cast iron skillet, over medium heat 2 tbsp. of olive oil and, once hot, sear all sides of the meat. Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
3. Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1to 1.5 hours or until a meat thermometer reads 135°F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145°F for medium rare).
4. Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom.
5. Allow to simmer until thick. Garnish serving platter with fresh rosemary if desired.
