Heat oven to 350°. In a small bowl, combine rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub the roast with 2 tablespoons herb mixture. In a Dutch oven, over medium heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. Cover and bake for 1½ to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yields 9 servings.