A convection oven is a great way to cook meat; it uses a fan to continuously distribute hot air around the food to cook it evenly. When cooking beef, reduce the temperature the recipe calls for by 25 degrees Fahrenheit; check the temperature of the beef throughout, as it cooks faster in a convection oven than in a standard oven.
Preheat the convection oven to 350 degrees Fahrenheit. (In a traditional oven, you would preheat the oven to 375 degrees Fahrenheit, but the convection requires lower heat.)
Take the meat out of the refrigerator while the oven heats up. Make eight slits in the roast and insert a clove of garlic into each of the slits. Brush olive oil all over the roast, then sprinkle on salt and pepper.
Once the oven is heated, put the roast directly onto the oven rack. The fat side of the roast must face upward so that the flavor of the meat drips down as the roast cooks. Place a tray beneath the roast to catch the drippings. Let the roast cook for 20 minutes or until browned.
Lower the heat of the oven to 200 degrees Fahrenheit (conventional ovens would use 225 degrees Fahrenheit). Cook for 1 hour and 30 minutes, then check the temperature of the middle of the roast with a meat thermometer; it should be at 135 to 140 degrees Fahrenheit. If it hasn't reached that temperature yet, continue to cook it at 200 degrees Fahrenheit, checking the temperature every 20 minutes.
Let the roast sit for 15 minutes before cutting and serving.