Step 1

If roast stalls out during cooking or hasn’t reached the desired temperature in the 30 to 50 minutes, heat oven back up to 225 degrees F. for five minutes.

Step 2

For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts.

Step 3

Most of the time is hands off. Day of, plan on 2 3/4 hours at a minimum and up to 3 hours 30 minutes at a maximum

Step 4

18 to 24 hours marinating in salt

Step 5

30 to 40 minute rest at room temperature (ideal time to prepare your rub)

Step 6

Rub & Searing: 20 to 25 minutes:

Step 7

First stage cooking for medium 1 1/4 to 1 3/4 hours

Step 8

Second stage cooking, 30 to 50 minutes

Step 9

Rest 20 minutes

Step 10

1 tablespoon sugar

Step 11

1 cup Red wine, preferably what you’ll drink with dinner.

Step 12

1 cup beef stock

Step 13

1/4 teaspoon dried thyme

Step 14

1 teaspoon Soy sauce, such as Kikkoman

Step 15

reserved drippings from browning roast

Step 16

1 1/2 tablespoons cornstarch, mixed with a little red wine or water

Step 17

1 tablespoon cold butter

Step 18

Salt and freshly ground black pepper to taste