Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
Add all other dry seasoning and mix well.
Wash and dry roast.
I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
Lay roast out flat.
Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
Once seasoning applied to top (inside), roll up the roast and secure with twine.
Apply remaining seasoning to outside of roast.
Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
Add chicken stock to roaster/pan.
Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
Slice and serve, leftovers make for great sandwiches.
You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).