Aldrich Farms Roasted Raspberry Chipotle Sauce

1 5lb. New York Roast, Tied

1.5 T sea salt

2-3 fresh garlic coves, peeled

¼ cup four color pepper blend, ground

2 T colavita olive oil

Fresh rosemary

Chopped Pecans

Let the roast stand at room temperature on hour before coking. Preheat oven to 350. At each string on top and bottom of the roast, cut a 1.5 inch slit halfway through the roast and place a garlic clove in each slit. Place roast in a large pan. Coat roast with oil and sprinkle generously with salt and pepper. Reserve oil, salt and pepper left in pan. In a large skillet, over medium heat, sear roast ends, top and bottom over medium heat 30 seconds per side. Roll roast in reserved oil mixture. Place in roasting pan. Cook, uncovered, until color is a dark brown, then cover with foil until internal temperature has reached 130 F. let roast stand 15 minutes before carving. Cut string and serve roast with room temperature Raspberry chipotle sauce. Garnish with pecans and sprig of rosemary.