Remove roast from refrigerator and bring to room temperature. Preheat oven to 375 degrees.
Remove excess fat cap from roast
Place the meat into a lightly oiled (olive oil) roasting pan that is not too much larger than the meat.
Mix the first nine ingredients together, whisking to thoroughly combine (shallots through olive oil).
Pour one-fourth of the sauce onto meat, rubbing it into the cracks and on the side. Turn the meat and repeat with another fourth of the sauce.
Place in the oven with the fattest side of the meat facing up. Roast for one hour, basting with pan drippings every fifteen minutes.
Turn meat, reduce heat to 325 degrees, and roast until internal temperature registers 160 degrees (about one more hour) basting with pan drippings every fifteen minutes.
When internal temp is 160 degrees, reduce heat to 300 degrees and roast about another hour, until meat is between fork tender and needing a knife.
Remove meat to a clean bowl or platter and top with another fourth of the sauce. Tent and let rest until cool enough to handle.
Pour pan drippings into a cup that separates the fat from the broth. Pour off broth and add it to remaining fourth of the sauce, stirring to combine. Discard the fat.
When meat is cool enough to handle, slice and pull apart (discard any large pieces of fat), and pour remaining sauce mixed with pan drippings over meat.
Go to full version of