In a small bowl, mix together Italian seasoning, garlic powder, parsley, salt, and pepper. Rub on all sides of the roast.
Add to the bottom of a skillet or small dutch oven. Place pan in the oven and bake for 10 minutes. Turn oven down to 150-170˚F and bake until thermometer reads 135˚F.
Remove from the oven and rest for at least 15 minutes. Meanwhile, make gravy if desired.
Notes
Nutrition is calculated using a 3 pound roast.
Cook time is calculated at 1-2 hours per pound at 170˚F, using a 3 pound roast.
Use a meat thermometer to monitor the internal temperature of the roast. Remove the roast once it reaches 135°F. The temperature will rise upon resting.
While the roast rests, the juices pull back inside the meat. So allow a minimum 10 minute rest time before slicing.
Refrigerate leftovers in an airtight container for up to 5 days or freeze up to 4 months.