If you have an oven with infrared, try low and slow. Let roast come to near room temp, then put small slices in surface of roast and stuff garlic cloves and rosemary into the slits. Season surface lightly with salt, no pepper yet because pepper will burn. Preheat oven to 250F, put roast in and let if go for a long time, probably five hours for a 14 pounder. For the last 20 minutes or so, turn on the infrared to put a nice crust on the roast. Check internal temp with a meat thermometer to be sure it's where you want it, remembering that there will be some carry over cooking, pull it out and cover for at least 20-30 minutes, then slice and serve. The infrared finish is pretty hard to beat, and the low/slow routine keeps it juicy.