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Step 1
Heat oven to 250°F.
Step 2
Whiz the peppercorns, juniper berries, and mustard seeds in a spice grinder and add to the rest of the rub ingredients. Reserve about a quarter of the rub for the gravy.
Step 3
Stab the roast (not too deeply) and thoroughly rub the above mix into the roast, covering entirely.
Step 4
Truss the roast to be as round as possible.
Step 5
Place a rack in the middle of a cookie sheet and place the roast on the rack. You want a rack that will hold the roast above the edges of the cookie sheet.
Step 6
Place the probe end of the thermometer into the middle of the roast and set for 130-134°F, depending on how done you want the roast.,
Step 7
Cooking time will be APPROXIMATELY 30 minutes per inch (of diameter). So a 4 inch around roast, will take around 2 hours.
Step 8
When the roast reaches the desired internal temperature, remove from the oven for a minute, and turn on the broiler to high. Once ready, pop the roast in and broil for 5 minutes, flip over and broil for another 5 minutes.
Step 9
Remove the roast from the oven, place on cutting board, cut off the trussing, and slice. No need to rest!
Step 10
To make the gravy, add about 3-4 cups of the water you've cooked your potatoes in.
Step 11
Add some salt and pepper to taste, the reserved rub, some dried oregano, and a beef stock packet if desired.
Step 12
Thicken with a flour slurry and serve.