Pat, that's a typo. It's salt and pepper. As for sauce, remove the roast to a cutting board to stand, and put the pan back in the oven to cook down the fat some more. Add about as much water as there is juice in the pan to make an "Au Jus". You may also want to add a beef bouillion cube for flavor also. I don't like heavy sauces such as jelly or mint, but if you do, feel free. To me, Au Jus and Horseradish is the best.

Good Luck. Capt Brad.