1. Preheat the oven to 350°F (175°C).

2. Rub the shoulder roast with olive oil, salt, and pepper.

3. In a small bowl, mix together chopped herbs (such as rosemary, thyme, and parsley) with breadcrumbs.

4. Coat the seasoned roast with the herb and breadcrumb mixture, pressing gently to adhere.

5. Place the roast in a roasting pan and cook in the preheated oven for about 1.5-2 hours or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.

6. Let the roast rest for 10-15 minutes before slicing and serving.