Directions:

Preheat the oven to 325 degrees. Place the roast, fat side up, on a roasting pan. Season the roast with salt and pepper. Bake for approximately 28-30 minutes per pound, or until a meat thermometer reaches 140 degrees for rare, or 160 degrees for well done. Meanwhile, in a small saucepan over medium-high heat, combine the Madeira, tomato sauce, water, and Worcestershire, stirring well to mix. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat. Stir in the beef bouillon until completely dissolved. Add the butter or margarine, tarragon, and the dash of pepper and stir well to mix them into the sauce. Slice the roast and pass the sauce.

Prep in 15 minutes, on the table in four hours.