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1
Marinate the roast at least 30 minutes before you want to cook it.
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2
To do so, in a small bowl, whisk together 1 tablespoon sesame oil, soy sauce, rice vinegar, maple syrup, garlic, sweet paprika, hot paprika, sea salt, and black pepper.
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3
Put the roast and the marinade in a zip-top plastic bag and let it sit at room temperature for about 30 minutes, rotating the bag every so often.
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4
Preheat oven to 225 degrees F. Remove roast from marinade and pat it dry with a paper towel (discard the marinade).
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5
Add the remaining 1 tablespoon sesame oil to a medium oven-safe skillet over high heat; once the oil is hot, add the roast and sear on both sides, about 2 minutes per side.
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6
Transfer the roast to the oven (in the same frying pan you seared it in) and cook until it reaches your desired level of doneness.
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7
For about medium doneness, at this temperature this roast (1-pound size) took about 45 to 50 minutes and registered about 140 degrees F to 145 degrees F on a digital instant-read thermometer (the temperature will rise about 5 degrees while resting).
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8
Transfer the meat to a cutting board and let it rest about 10 to 15 minutes at room temperature before slicing (and then be sure to slice across the grain).
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9
While the meat rests, make the pan sauce.
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10
Mix together the butter and flour in a small bowl and set aside.
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11
Put the pan that you cooked the beef in over medium heat; add the beef stock and use a wooden spoon to scrape up all the brown bits from the bottom of the pan.
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12
Whisk in the butter/flour mixture and cook until the sauce is reduced by about 2/3.
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13
Strain the sauce if desired, then season to taste with salt and pepper.
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14
Serve the sauce drizzled over the beef.
