Ingredients

Instructions

  1. The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
  2. Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
  3. Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan).
  4. Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap).
  5. The following day remove the roast from the fridge, uncover and discard plastic wrap.
  6. Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
  7. Set oven to 450°F.
  8. Pour 1 cup beef broth into the roasting pan.
  9. Roast uncovered for 20 minutes in a preheated 450°F oven.
  10. After 20 minutes of cooking reduce the heat down to 325°F.
  11. Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
  12. For a rare roast 50 minutes more cooking time.
  13. For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
  14. When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
  15. To make the Jus set the roasting pan on stove top over medium heat.
  16. Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer.
  17. Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.