Combine oil, garlic, sea salt, basil, marjoram, thyme and pepper in a large plastic bag. Shake to mix well. Add the roast and coat well with marinade. Allow to sit in the refrigerator for at least 2 hours.
Preheat the oven to 350 degrees and line a roasting pan with aluminum foil. Another option is to use a large Dutch oven (my favorite!).
In a large bowl, mix kosher salt and water to create a thick paste. Layer 1 cup of salt paste about 1/2 inch thick on the bottom of the pan. Pat dry your roast with paper towels and place meat on top of 1/2 inch salt layer in your pan. Pack the remaining salt paste on all sides of the meat.
Bake for 60 minutes or until a meat thermometer reads 140 degrees. Before slicing allow the meat to rest for 10-15 minutes. Remove and throw away the salt crust before slicing and serving. Then, enjoy a very merry Christmas feast!