1. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
2. In a small bowl, mix salt, pepper, espresso, garlic, and olive oil. Rub meat with the mixture.
3. Heat oil in a large pot (like a Dutch oven), and sear meat for one to two minutes on each side. Place the pot in the oven. Alternatively, preheat oven to broil and place meat in a broiler pan. Broil for five minutes on each side. Remove meat from oven, reduce heat to 250 degrees Fahrenheit (120 degrees Celsius), and return meat to oven to slow-roast.
4. Cook meat for about 30 minutes, depending on the thickness of the meat. (If you prefer medium-rare, touch the meat and make sure there isn’t too much give.)
I recommend brick roast, but you can use French roast, rib eye, or London broil.