Process the garlic with the salt in the food processor until it forms a paste. Add 3 teaspoons of oil and process 30 seconds more. Add 1 teaspoon fresh ground pepper. Spread the garlic mixture evenly over the roast. Preheat oven to 450°F. Place roast on a rack in a 9 x 12 inch roasting pan. Add 2 cups red wine to the bottom of the pan or a good beef stock. Roast for 20 minutes at 450°F. and then turn oven down to 350°F. Roast 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 15 minutes before carving. Serve with pan juices.