Heat oven to 425 degrees F. Place garlic in food processor. Cover; process until chopped. Add parsley, thyme, pepper and salt. Process until herbs are chopped. Press herb mixture evenly onto all surfaces of beef roast.
Place roast on a rack in a shallow roasting pan. Do not add water or cover the meat. Roast in 425 degree F oven for 30 to 40 minutes for medium rare, 40 to 45 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135 degrees F. for medium rare or 150 degrees F. for medium. Transfer roast to carving board; tent meat loosely with aluminum foil. Let stand 15 minutes. (The temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium-rare and 160 degrees F. for medium.)
While meat rests, combine all ingredients for the Orange and Red Onion Salsa in a small bowl.
Carve roast across the grain into thin slices. Serve with salsa.