If it's anything like chicken with 40 cloves of garlic - well, that's pretty much the recipe!
You can also use some butter/olive oil/beef broth, the garlic, rosemary, thyme, parsley, bay leaf, and place your roast on top of a bed of celery. It will add flavor and keep it off the bottom. I would contemplate adding some red wine in there too - even marinating in a red wine/olive oil/above-mentioned herbs for a day or two.
Let us know how it turns out.