• Step 1

  Preheat oven on 450 degrees. Make 6 slits in roast; insert half garlic clove and sprig rosemary in each slit. Rub roast with basting oil; season with cracked pepper seasoning. Combine olive oil and mirepoix in pan. Top with roast. Sear on center rack of oven 15 min; reduce heat to 350 degrees.

• Step 2

  Roast about 20 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat. Remove pan from oven when desired temp is reached. (Refer to temp chart for final cooking temps.) Transfer roast only to clean platter; let rest, uncovered, 15 minutes.

• Step 3

  Skim off oily drippings, place pan with mirepoix on stovetop on MED. Add broth, stirring to loosen mirepoix. Simmer, stirring, until reduced by about half. Strain through sieve; discard vegetables.

• Step 4

  Carve roast into very thin slices and serve on rolls with pan juices.

Note: When servings & ingredients are modified, nutrition & directions may vary.