Broiled eye of round with Sauce Provençal

1-2 lbs eye of round roast or top sirloin
Sauce Provençal
black pepper
olive oil
pita bread, whole wheat or white
1. Fabricate a pan from aluminium foil, sufficiently large to collect the drippings from the roast.

2. Place one grate in the oven, so that the top of the roast will be 5-7 inches from the flames.

3. Preheat the oven on the broil setting for 5 minutes.

4. Place another grate one rung below the higher grate. Position the foil pan on the top of this grate.

5. Keep the oven door ajar when broiling.

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.