This recipe works for a French roast or any other thick cut roasts. Follow the same instructions but you may need to cook it a little longer to cook the roast through. Use a cooking thermometer to check doneness (145 degrees for medium rare, 165-170 for well done). Note: if you don’t like to cook with fresh herbs, use 2 teaspoons dried thyme, 1 teaspoon sage, 1 teaspoon rosemary, and ½ teaspoon oregano in place of the fresh herbs. Preheat the oven at 325 degrees C