i'm with robo. just s&p and thyme. although, i would make a compound butter with the thyme, smearing it all over the roast to start.
there's a steak place we frequent that makes a rub of the dry ingredients to put on all of their steaks, adding a knob of butter just before serving.. a lot of people have tried to figure out their signature seasoning guessing a half dozen herbs and spices or more.
but one night i went in just before they closed and saw the chef stripping fresh thyme leaves from their stems and mixing it into a bowl of salt, then cracking a load of peppercorns into it.. then he made my steak with that mix, again adding a bit of butter. and that was it! no crazy combo of things, just s&p, thyme, and butter.
thyme adds an herb-y component without overtaking the flavour of the meat.
do not use rosemary, which a lot of people think is interchangeable with thyme. it's not. it's too strong.
if you are going to add garlic, i would add parsley as well. they work together.