Marrow bones are not just for the dogs any more!!

1 roast 3 to 5 pounds, round, rump, chuck or O-bone
3 teaspoons salt
1 1/2 teaspoons ground black pepper
5 tablespoons olive oil, divided
1 medium onion, sliced into rounds
4 garlic cloves, crushed
3 tablespoons butter, sliced into pats
1/2 cup beef broth or white wine
6 marrow bonesPreheat the oven to 350 degrees. Season the roast generously with the salt and pepper. In a dutch oven or roasting pan over high heat, heat 3 tablespoons of olive oil until almost smoking. Sear the roast on all sides. Remove the roast to a plate. Turn the heat down to medium and saute the onions and garlic. Set the marrow bones on the bottom of the pan, among the onions and garlic. Place the roast on top of the bones, using them like a rack to hold the roast off the bottom of the pan. Place the roast on top of the bones and add broth or wine, making sure the liquid comes only half way up the bones. Drizzle the other two tablespoons of olive oil over the top of the roast. Roast for 30-35 minutes until and instant read thermometer reaches 120 degree. Remove the roast from the oven and let rest for 10-15 minutes. Serve hot or cold, sliced thin. The marrow can be spread on bread like butter!! Plan on 1/3 to 1/2 pound of precooked weight per person.