In a large skillet, heat the olive oil until shimmering. Add the roast, fat side down, and brown it over moderate heat on 4 sides, about 1 minute per side. Set the roast in a roasting pan, fat side up. Roast for about 55 minutes; if the pan juices begin to look very dark, add 2 tablespoons of water to the pan. The roast is done when an instant-read thermometer inserted in the center of the meat registers 145°. Transfer the roast to a carving board, cover loosely with foil and let rest for 10 minutes.