Here's a simple one when you don't have a lot of time to prepare.

Preheat oven to 375.

Be sure your roast has been out of the fridge for about an hour.

Pat it dry with paper towels then tuck the sprigs of rosemary and sage under the tie strings evenly around the roast.

In a Dutch oven, over med-high heat, brown the roast in the oil on all sides - about 15 minutes.

Salt and pepper roast on top and bottom. Cover with lid and place in oven for about 1 hour or until the inside temperature reaches 150 degrees.

Remove roast from oven and place on warmed plate for 10-15 minutes.

Skim the fat from the pan juices then add the stock.

Reduce by half.

Slice roast, pouring sauce over each serving.

Roasted potatoes or sautéed greens and a simple French Syrah or Cote du Rhone pairs well with this dish.