PT2H10M
• Prep Time: 2 Hours 10 Minutes
PT1H30M
• Cook Time: 1 Hour 30 Minutes
PT3H40M
• Total Time: 3 Hours 40 Minutes
• Difficulty: Novice
• Serves: 4 people
• Cuisine: American
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. This will help keep the meat tender once cooked.

1 boneless beef roast of your choice, about 2-3 lbs

• 1 ½ tbsps ground coffee beans
• 1 tbsp black peppercorns, ground
• 1 tbsp sea salt
• 1 tsp granulated garlic
• 2 tbsps butter, for cooking

1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. This will help keep the meat tender once cooked.
2. Place a rack in the middle of the oven and preheat the oven to 325 degrees F.
3. Combine the ground coffee beans, peppercorns, salt and garlic. Pat the meat dry with a paper towel. Rub the seasoning all over the roast, including the ends.
4. In a Dutch oven or oven-proof skillet, heat the butter over medium heat. Carefully add the roast and brown for 2 to 3 minutes on each side, and the ends, using tongs to turn it. Do not move the roast other than to turn it.
5. Transfer the pot or skillet to the oven and allow it to roast about 30 minutes per pound, or until it reaches an internal temperature of 160 degrees F. For a 3-pound roast, you’ll want it in the oven for about an hour and a half. For medium rare, you’ll want an internal temperature of 145 degrees F; well-done is 170 degrees F.
6. Once done, remove roast from the oven and cover loosely with a sheet of aluminum foil. Let it rest for at least 15 minutes before slicing to allow the juices to settle and redistribute. Remove the strings before serving, and enjoy!