Mise En Plas
After I trim the roast I tie it up. I think this is an important step that most people skip. Again it all has to do with uniformity. The more that you can make this roast consistent in size, the better. From cooking it, all the way down to the final presentation.
While the oven and roast cools down I'll assemble my ingredients and equipment for the rest of the cooking procedure. In a disposable tin (or a big roasting pan) I place a roasting rack, chopped carrots, onions, and celery. Then pour in about 4 cups of beef broth. This is the foundation of my au jus.
About 15 minutes later the meat and oven have both cooled down enough to continue. Some people might think this is an odd step. Why 'cool' down the roast? I'm just trying to slow down the cooking process. I want my roast to be seared on the outside and then rare all the way through. I'm trying to avoid a large 2-3 inch band of overcooked meat before you get to the rare center. This step assures that.
After about 3-4 hours of cooking probe the meat once in the middle of the roast with a reliable thermometer, like a Thermapen. I like my beef rare, so I'm looking for 122-125 degrees. When it hits that temp, remove the roast from the oven, wrap it in heavy duty tinfoil a few times, wrap that in a towel, and let it rest for 1-2 hours. In that time strain the juices from the bottom of the roasting pan into a grease separator. Let it sit for 30 minutes then decant into a small sauce pan and bring to a boil for one minute. Adjust the seasoning and set aside. That's your au jus.