Mix all of the herbs with the vinegar and oil in a small prep bowl. To crush the dried rosemary, I simply place them in the cupped palm of my hand and use the thumb and forefinger of the other hand to “pinch” the mound of dried needles until the majority are broken up into small pieces.
Brush the mixture on all sides of the roast, then pour any remaining mixture (mostly a mix of the pepper and herbs) over the top and spread evenly. Set aside.
Warm the grill up to 375 degrees indirect heat (I’m sure you could also oven roast this at the same temperature).
When the grill is warmed up, stab a meat thermometer into the thickest part of the roast and place directly on the grill. Cook until the thermometer reads 125 degrees for medium rare (this took about an hour for me – so start checking after 40 minutes or so).
Let rest for 5~10 minutes on the cutting board after removing the roast from heat to allow the juices to settle. Slice across the roast into 1/4″ thick slices, and serve.