Rinse meat and dry by a napkin. Preheat oven to 225°F (110°C).
Make a small incision in meat and insert garlic in them. Rub with any spices which you have at home for meat.
Drizzle with oil to make it juicier.
Cover meat with foil and cook until an instant-read thermometer's internal temperature reaches 145°F or 65°C (about 2 hours). You can check the readiness of meat if you pierce it. If juice light, clear and not red the meat is ready.
Allow meat to rest before slicing for 10 minutes.
Serve with pan juices. Enjoy your meal!!!