Prep Time
20 Mins
Total Time
3 Hours 5 Mins
Yield
Makes 8 servings
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Preheat oven to 400°. Let roast stand at room temperature 30 minutes.

Step 2

Pulse peppercorns, fennel, and coriander in a spice grinder 5 times or until coarsely ground. (Or place spices in a zip-top plastic freezer bag, and crush using a rolling pin or skillet.) Rub roast with oil, and sprinkle with salt. Press spice mixture onto all sides of roast. Place on a rack in a roasting pan.

Step 3

Bake roast at 400° for 2 hours or until a meat thermometer inserted into thickest portion registers 120° to 125° (medium-rare) or to desired degree of doneness. Let stand 15 minutes to 1 hour before slicing. If desired, reserve pan drippings for Roasted Asparagus. Garnish, if desired.

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