In a blender or food processor, combine garlic, rosemary, oil and salt blend until mixture turns to paste. Rub over the roast cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing.
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