Combine all ingredients except kosher salt and 1 teaspoon black pepper. Place roast in a large plastic zippered bag and pour marinade over roast. Close bag and marinate roast in refrigerator 6 to 8 hours or overnight.
Remove roast from refrigerator and pat dry with paper towels. Discard marinade and preheat oven to 450°F. Season roast with kosher salt and remaining 1 teaspoon black pepper and place in a shallow roasting pan fitted with rack. Roast 15 minutes in preheated oven, then reduce heat to 325°F. Cook approximately 1 1/4 hours to reach medium doneness (135 to 140°F on thermometer).
Remove roast from oven, tent loosely with foil and rest 15 minutes before carving.
