In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
Preheat oven to 170 degrees C.
Transfer meat to a casserole dish. Make eight to ten 2cm deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
Roast for 35 minutes per 500g, or until a cooking thermometer inserted into the centre of the roast registers 70 degrees C.