In a small bowl, mix together crushed garlic, rosemary, dill, oregano and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in fridge.
Preheat oven to 165 degrees C/325 degrees F/Gas Mark 3.
Transfer meat to a casserole dish. Make eight to ten 2cm deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
Roast for 35 minutes per pound, or until an instant read thermometer inserted into the centre of the roast registers 70 degrees C/160 degrees F.
This was wonderfully simple to prepare. I marinaded for about 36 hours. The meat tasted gorgeous and was very moist and tender. I made a gravy with the meat jus and served with baby roast potatoes, green beans and carrots. The meat tasted just as good served cold with salad later in the week. Recommended recipe to try. - 05 Sep 2012