Slow-Cooked Roast Beef

• 4 teaspoons salt
• 2 tablespoons paprika
• 4 tablespoons herbes de Provence (see note)
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon Colman's dry mustard
• 1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat

1. In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard.
2. Rub on the roast, coating it evenly on all sides.
3. Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees.
4. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
5. Strain and reserve the juices.
6. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine.
7. Serve with the juices or on greens.

salt, paprika, herbes, cayenne pepper, mustard, beef roast

Taken from cooking.nytimes.com/recipes/3433 (may not work)