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For rub, combine chipotle, oregano, oil, cumin, salt and garlic. Spread over surface of roast, rubbing in with your fingers. Cover and marinate in the refrigerator for 6 to 24 hours.
Preheat oven to 425°F. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into the center of roast. Roast for 30 to 35 minutes or until thermometer registers 140°F. (Or, grill roast on the rack of an uncovered grill directly over medium coals for 35 to 40 minutes or until thermometer registers 140°F.) Cover with foil and let stand 10 minutes before carving.