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1
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, then transfer to a mortar.
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3
Add garlic, thyme, and rosemary, 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
Let roast stand at room temperature 1 hour.
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9
Preheat oven to 450F.
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10
Roast beef in middle of oven 20 minutes.
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11
Reduce temperature to 350F and roast beef until a thermometer inserted into center of meat registers 110F, 1 1/2 to 1 3/4 hours more.
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12
Transfer beef to a large platter and let stand, uncovered, 25 minutes.
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13
(Meat will continue to cook, reaching about 130F for medium-rare.)
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14
Skim fat from pan juices.
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15
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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16
Transfer to a small saucepan and add any juices that have collected on platter.
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17
Gently simmer 10 minutes.
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18
Skim fat and season jus with salt and pepper.
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19
Put slices from roast and serve with jus.
