1. In a small quantity of oil, sear roast at high temperature 
on all sides let cool at room temperature for 15 minutes
2. Pour 57 g (2 oz) olive oil on the bottom of the roasting pan. 
Slice in big pieces 2 or 3 carrots, 1 large onion, and 2 or 3 celery stalks. Mix 1 tsp tomato paste in with the oil and vegetables.
 Apply Dijon mustard to all sides of the roast, sprinkle the entire surface with El-Ma-Mia Spice Coating, then lay the roast 
onto the vegetables. Put the whole pan, uncovered, into the refrigerator and let stand for 1 ½ hours.
3. Take the entire pan out of the refrigerator about 
45 minutes before cooking.
4. Slide the grill into the center of the oven.
5. Pre-heat the oven to 450 °F.
6. Cook the roast 10 to 15 minutes at 450 °F, or until coating is golden brown then reduce temperature to 350 °F and 
add 3 cups water.
7. During cooking, make sure there is always enough liquid 
at the bottom of the roasting pan so as to prevent the
vegetables from burning. During the cooking process, 
frequently baste the entire roast to prevent the surface 
from drying and forming a crust, and add water often to
keep the liquid level as steady as possible. This will also 
provide sufficient sauce. Cook until the meat 
is done asdesired. Remove the pan from the oven and lay
the roast onto a cutting board. Let stand 5 minutes 
before slicing.
8. Sauce: put the roasting pan onto a range element and 
heat up the sauce just enough to make it simmer.
Add 227 ml [1 cup] red wine and 1 tsp or more powdered 
beef bouillon (or, optionally, vealstock), 
let reduce, strain and serve the roast with the sauce.