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1
Prepare roast: Trim all but a thin layer of fat from roast.
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2
Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, (and dry parsley if you choose to use it) then transfer to a mortar.
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3
Add garlic, (thyme, and rosemary if you choose to use them vs dry parsley,) then pound to a smooth paste with pestle.
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4
Stir in oil.
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5
Rub paste all over roast.
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6
Transfer roast to a rack set in a small flameproof roasting pan.
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7
Marinate, covered and chilled, at least 8 hours.
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8
Cook roast:
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9
Let roast stand at room temperature 1 hour.
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10
Start with a very high oven temperature to seal in the meat juices.
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11
(This is equivalent to browning meat before roasting.)
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12
When the meat comes out of the oven, let it rest before carving, or the juices will run out.
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13
Preheat oven to 450F
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14
Roast beef in middle of oven 20 minutes.
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15
Reduce the oven temperature to 350F and roast for 16 minutes per pound (about 1 3/4 hours Ive always found it takes longer so be flexible in your planning), or until a meat thermometer reaches an internal temperature of 135F to 140F for a medium-rare center.
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16
Let rest for 15 minutes before carving.
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17
Make jus: Skim fat from pan juices.
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18
Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits.
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19
Transfer to a small saucepan and add any juices that have collected on platter.
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20
Gently simmer 10 minutes.
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21
Skim fat and season jus with salt and pepper.
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22
Put slices from roast and serve with jus.
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23
Roast can marinate up to 24 hours.
