You’ll need a spice grinder, a mortar and pestle and a small heavy-bottomed roasting pan to make this recipe. The crust was crunchier and more caramelized on the roast that was cooked for a shorter period of time at a higher temperature. However, I preferred the roast that was cooked for a longer time at 300 degrees F. It was a lot juicier and more tender. Yield is 6 to 8 servings.
Trim all but a thin layer of fat from roast.
Grind peppercorns and bay leaves with salt to a powder in an electric spice grinder, transfer to a mortar.
Add garlic, thyme, rosemary, then pound to a smooth paste with pestle.
Stir in oil.
Rub paste all over roast.
Transfer roast to a rack set in a heavy-bottomed roasting pan.
For Roast #1:
For Roast #2:
Preheat oven to 300 degrees F.
Roast beef in middle of oven until a thermometer inserted into centre of meat reaches 155 degrees F, about 2 hours and 15 minutes.
Transfer beef to a large plate and let stand, loosely covered with foil, about 20 minutes.
Skim fat from pan juices.
Add wine and simmer over medium heat, scraping up bits from pan.
Add broth, rosemary, thyme and garlic and continue simmering on top of stove over moderate heat for 5 minutes.
Season jus with salt and pepper.