Preheat oven to 425. Remove roast from marinade and pat dry. Heat 2 T. of olive oil in an ovenproof sauté pan over medium high heat. While oil is heating in pan, lightly sprinkle roast with salt and pepper. Brown the roast over medium high heat for 4-5 minutes on each side.

Remove roast from pan and loosely cover with tin foil. Pour off any excess fat from the pan, add 2 to 4 T. of the beef broth to the pan (or enough broth to coat the bottom of the pan when you swirl it around). Place the roast in the sauté pan; baste it with broth in pan.
Cook roast in the oven until the internal temperature is 115to 120 degrees for rare or 125 to 130 for medium-rare. This will take between 15 and 35 minutes, depending on the size of the roast. Check roast at least twice during cooking. Add a couple of tablespoons of the beef broth to keep pan from going completely dry and baste roast with broth. When roast reaches desired temperature, remove it from sauté pan, place on a warm platter, and cut off any butcher string if necessary. Let the roast stand, loosely covered with foil, for at least 5 minutes before carving.
Make the jus. Add the remaining beef stock (about 1 and 1/3 cups) to the sauté pan and bring to a simmer over medium heat. Scrape up any brown roasting juices on the bottom of the pan and season the jus with salt and pepper. For a nicer looking sauce, strain the jus through a fine mesh strainer or through cheesecloth. Serve with roast, thinly sliced.

Cooking tips

* Use any marinade you wish, but avoid marinades that contain a large quantity of sweeteners such as brown sugar or molasses, which may cause the roast to burn while browning it on the stovetop.
* Use a heavy, ovenproof sauté pan in which the roast fits snugly. I prefer enamel coated cast iron or stainless steel pans over regular cast iron because they are lighter in color, making it easier to see roasting juices and to avoid burning them, which is important when you are making a jus. I would not use a nonstick pan for this recipe because meat does not brown quite as well on a nonstick surface.
* Adding beef broth to the pan before placing roast in oven prevents pan juices from burning while the roast finishes cooking in the oven.
* Due to buffalo's higher iron content, one of our roasts may look a little bit redder in color than the same size beef roast, cooked to the same temperature. The best indication of doneness is a meat thermometer.
* Usually, when you make jus for roast beef, you pour off any fat left in the roasting pan before you add broth. Since buffalo is quite lean, the "pan drippings" will contain little or no fat --go ahead and add the broth to whatever roasting juices there are in the pan.