Arrange the roast, fat side up if available, directly on the oven grate. Broil for 10-12 minutes. Turn the roast over and broil for another 10-12 minutes. Remove from oven, season liberally with salt and pepper, and allow to rest for 10 minutes.
Prepare the Sauce Provencal while the beef is resting. Pour whatever juices exude from under the roast into the Sauce Provençal. Carve the roast into very thin slices. To serve, douse loaves of Pita bread with olive oil, broiling them on both sides. Do not toast the Pita bread, just warm it up. Slice Pitas in half and load both halves up with copious amounts of beef and sauce.