Completely defrost the roast beef.

Drain and pat the roast dry with paper towel.

Cut each garlic clove into thirds. Cut slits into the beef, about one inch deep and several inches apart. Push the garlic gloves into each slit.

Cover the entire roast in the dry rub. Be sure to coat the top, bottom, and sides of the roast.

Insert an oven-safe meat thermometer fully into the roast beef.

Place the roast into a roasting pan with a tablespoon of extra virgin olive oil or cup of beef stock (if desired).

Cook at 300 F for about 75 minutes or until the internal temperature reaches 145 F.