Place beef roast in a large Ziplock bag.
In a medium-sized mixing bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, rosemary, thyme, red pepper flakes, sale and pepper until well combined.
Pour mixture over the roast and seal the bag, pressing out as much air as you can and marinate in the refrigerator overnight.
When beef has finished marinating, discard excess marinade and place roast in a roasting pan (uncovered). Roast at 200-degrees for 3-4 hours or until internal temperature reaches 130-degrees.
Remove from oven and cover with foil and allow to rest for 30-40 minutes.
Using a sharp carving knife, slice into very thin slices to serve over your Satu'li bowls.