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Preheat the oven to 375 degrees. Make several(8-10) small incisions around the meat and then insert a slice of garlic into each. Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef stock into the pan(not over the roast) to very lightly cover the bottom of the roasting pan. Rub the roast with olive oil until coated. Sprinkle salt, pepper, and herbs all over the roast and spread to coat evenly with your hands. Place in the oven and roast for 45 minutes(or until temperature in the deepest part of the roast registers 125 degrees) Do not open the oven during these 45 minutes to baste or check on the roast. After 45 minutes, reduce heat to 250 degrees and cook an additional 1-1 1/2 hours or until thermometer reads 135 degrees. Remove from oven and let rest for 10 minutes. Remove slices of garlic if desired. Slice across the grain in very thin slices.
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