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.