Unsing a sharp knife. make 1 inch deep slits, evenly spaced, over the entire wurface of the roast: press the garlic into the slits. Place in a roasting pan. Brush the outside of the roast with soy sauce, sprinkle with pepper, oregano, and thyme. Let stand at room temperature for 1 hr.
2
Preheat the oven to 350 degrees. Cook the roast for 14 minutes per pound or until meat thermometer reads 125 degrees for medium rare. Medium- 135.
While cooking, bast every 10 minutes with brandy. When done, transfer to platter and allow to sit for 15 minutes before carving.
3
Skim and discard the fat from the pan. Place pan on the stove over medium heat and pour in the broth. Deglaze the pan by stirring to dislodge any browned bits. Simmer the sauce for a few minutes, then season with salt and pepper to taste. Carve the roast and spoon the sauce over the meat.
