A Spoon Full of Lovin'

5 lb. roast (preferably a sirloin tip, eye of round or similar cut). You don’t want a roast with any bone, fat or grizzle.

Dried tarragon

Garlic powder

Cracked peppercorns

Early in the afternoon, preheat oven to 500° for 1 hour. Don’t open the door. Goal is to keep oven at 500° when you put the roast in.

Rub lots of dried tarragon, garlic powder and cracked peppercorns all over the roast. 

Put the roast in a shallow non-metallic baking dish and place in the preheated oven (uncovered) for 1 hour. Again, don’t open the oven door. You don’t want to lose any heat. The roast will not burn.

Turn off the oven after the roast has been in the oven one hour. Leave the roast in the oven to finish cooking for a couple of hours without opening the oven door.

When cutting the roast, cut it across the grain of the meat. The center of the roast will be medium rare and the further away from the center of the roast will be medium to well done.

Put some water or beef broth in the bottom of the baking dish and microwave until it reaches a boiling point. Scrape the browned frond from the bottom of the baking dish and pour the liquid through a fine wire mesh strainer. You can adjust the au jus gravy to suit your taste, but it should be just right.