Method

1. Preheat oven to 450°F.
2. Using a mortar and pestle, crush peppercorns.
3. Peel and mince garlic. Once peppercorns are broken up, add garlic and salt to mortar. Stir well and drizzle in the olive oil.
4. Coat the roast with the rub and place in oven in roasting pan or heavy bottomed casserole. Sear for 10 min. Reduce oven temperature to 275°F.
5. Cook for about 1 ½ hours. Depending on the size of your roast this time will vary, but if you keep your internal temperatures in mind, you can use that as your guide. (140°F – rare to medium; 155°F – closer to well done)
6. Remove roast from pan and rest for 10 minutes.
7. Place roasting pan on stove at medium high heat. Add beef stock and stir to scrape up any roasted bits from the bottom of the pan with a whisk. Stir corn starch into water.
8. When the stock comes to a boil, whisk in corn starch-water mixture and add rosemary. Continue to boil until it thickens. This may take between 5-10 minutes. Remove from heat and discard rosemary sprig.
9. Carve your roast and serve with your gravy.