Part 4/8:
Once the roast is securely tied, transfer it to a rack over a sheet tray. Season the roast generously with coarse salt, applying approximately one tablespoon per four pounds. This may seem like a lot, but it’s crucial for achieving richly flavored meat. Follow up with a dusting of freshly cracked black pepper, aiming for about two teaspoons per pound.
For added depth of flavor, consider dry brining the roast overnight in the refrigerator. This process enhances moisture retention and improves the outer crust's development during roasting. Allow the roast to sit at room temperature for about 25 to 30 minutes before cooking.