1. On the day before you plan to cook the roast, smash or puree the garlic cloves and the rosemary leaves into a paste. Rub the mixture all over the outside of the roast. Generously salt and pepper the roast. Cover and store in the refrigerator overnight.
  2. When you’re ready to cook, remove the roast from the refrigerator and let sit at room temperature for 30-60 minutes.
  3. Preheat oven to 400°F.
  4. While the oven is warming up, cut your vegetables and place them in the pan with the roast.
  5. Melt the coconut oil and then drizzle it over the vegetables. Season with salt and pepper.
  6. Place the roast in the oven, uncovered, and cook at 400°F for 15 minutes, then reduce heat to 300°F.
  7. Cook for 60-75 minutes and test the temperature. The roast will continue to cook after it is removed from the oven so remove it when it is 10° less than your desired temperature. Cover and let stand for 10-15 minutes.