Preparation

1. Preheat the oven to 375 degrees and place cast iron skillet inside to preheat.
2. Chop the garlic and herbs or use a food processor, and combine garlic and herbs with olive oil, salt, and pepper to taste.
3. Keeping the twine on the roast, rub the garlic and herb mixture on all sides.
4. Place the roast fat side up in the cast iron and put it in the oven.
5. Roast in the oven for 18-20 minutes per pound, checking the internal temperature with a meat thermometer until it reaches 145F degrees.
6. Remove the roast from the oven and move the roast from the cast iron to a platter to rest and cover it with tin foil to keep it warm.
7. Place the cast iron on a burner at low heat and add the beef stock. Gently scrape the beef drippings from the bottom of the pan as the stock heats up.
8. In a separate pan over medium heat, combine the butter and shallot, cooking until the shallot is translucent or golden brown, being careful not to burn the butter.
9. On a cutting board, use the side of a knife to carefully crack the green peppercorns to release the peppery flavor, then add them to the butter and shallot mixture and cook 30-60 seconds.
10. Add the butter mixture to the cast iron pan, increase the heat to medium, and add the red wine, cream, and bay leaves.
11. Allow the mixture to simmer and thicken slightly.
12. Slice the rested roast against the grain and drizzle with green peppercorn sauce.