Heat the oven to 170 ° C. Dab the meat with kitchen paper, add salt and pepper. Crush the garlic cloves, peel one and use it to rub the meat well and flavor it. Wash the aromatic herbs, dry them and chop them (leaving a few twigs aside). Massage the meat with the herbs to make them stick well.
Tie the meat with kitchen string giving it the characteristic cylindrical shape of the roasts. Arrange the sprigs of herbs that you have left aside between the string and the meat. Put the meat in a pan. Sprinkle with the oil and add the wine and add the garlic cloves.
Cover with aluminum foil and bake for two hours. Turn the meat, put the foil back on top and continue cooking for another hour and a half. Raise the oven temperature to 190 ° C, remove the foil and continue cooking by turning the roast at least once until the cup has reached a golden color (about 30 minutes). Remove from the oven and let it cool before removing the string.
Serve cut into slices accompanied by fresh seasonal salad or baked potatoes.
