Use a braiser or a Dutch/French oven large enough to fit the roast to cook this in.

After you pat dry the meat with paper towels, season with salt & pepper to taste, then coat it with paprika and sage while you're melting the butter – I took a picture because I wanted to make sure y'all knew I was serious about coating, not sprinkling -- the roast.

You'll know the butter is ready when it's not only melted but starts smelling nutty; don't let it burn though. Brown/sear the roast on both sides on Med-High (as soon as it hits the pan and the paprika and sage start to sizzle, you'll probably swoon a little from the deliciousness of the smell. But maybe that's just me), making sure to move the roast around so the sauce doesn't burn.

Lower the temperature to Med-Low and cover.

Cook for 30 minutes on each side until the internal temperature in the center of the roast reaches 145-155* using an instant-read thermometer. Remove roast from pan and allow to rest 10-15 minutes. Slice diagonally in ½ inch-thick slices. I suggest you serve this with a nice starch that will absorb the sauce, like baked or mashed potatoes, or white rice, and seasonal vegetables.

Dice up at least 1 1/2lbs of leftover roast, simmer it a few minutes in leftover pan sauce (which has all that delicious butter, paprika and sage!), then add the water, rice, and salt & pepper, bring to a boil, stir.

Lower heat to Med-Low, cover and cook 20 minutes.

Add in frozen peas if you'd like – I usually don't add them but the pictures would've been terrible without a little pop of color. (I like it with the peas but my guys prefer it without.)