Season the roast with salt and pepper. Place on a roasting rack in a roasting pan. Place in a preheated 325°F (163°C) oven.
2
After one hour of roasting, add the mirepoix to the roasting pan.
3
**Complete roasting to desired doneness, compensating for carryover cooking. For medium doneness, roast to 130°F (54°C) about one and one-half to two hours total cooking time.
4
Remove the meat and the rack from the roasting pan. Allow the meat to rest and carryover while preparing the jus.
5
Pour or skim any excessive grease from the roasting pan.
6
Add the stock to the pan. Place the pan over a moderate flame and simmer to dissolve the drippings.
7
Transfer liquid from the roasting pan to a saucepot and simmer for 10–15 minutes to extract flavor from the mirepoix.