Roast Beef

Categories: Beef

Thinly slice the garlic cloves.
With the tip of a knife, cut slits all over the roast beef and insert the garlic slices.
Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle.
Pound away until the mixtures starts to get pulpy.
Throw this into a small bowl and mix with the mustard.
If you like a lot of garlic then you can combine some chopped garlic to the mixture as well.
Rub the mixture all over the roast.
Place the roast beef, fat side down on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone.
Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.
Transfer the roast to a cutting board.
Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting.
Reserve juices for a pan gravy recipe (if desired).

First Made:
2009-08-30