Ingredients:

  • 4 lb center-cut beef roast (Sirloin Tip, Eye of Round, or Prime Rib)
  • 3 tbsp Dijon mustard
  • 6 cloves garlic, minced fine
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tsp coarse kosher salt
  • 1.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 cup beef bone broth
  • 1/4 cup dry red wine
  • 1 tbsp cold unsalted butter

Instructions:

  1. Tempering: Remove the 4 lb beef roast from the fridge 45 minutes before cooking. This ensures the center isn't ice cold, which helps it cook evenly.
  2. Preparing the paste: In a small bowl, mix the 3 tbsp Dijon mustard, 6 cloves minced garlic, rosemary, thyme, salt, pepper, and 2 tbsp olive oil.
  3. Coating the beef: Pat the roast completely dry with paper towels. Rub the herb paste all over the meat, pressing it firmly into the surface.
  4. Searing (Optional): If you want an extra dark crust, sear the roast in a hot pan for 2 minutes per side before putting it in the oven.
  5. Roasting: Place the beef on a rack in a roasting pan. Roast at 325°F until the internal temperature reaches 130°F (for medium rare). This usually takes about 1 hours 30 mins.
  6. Resting: Transfer the roast to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. Note: The temp will rise to 135-140°F during this time.
  7. Deglazing: Place the roasting pan on the stovetop over medium heat. Pour in 1/4 cup red wine and scrape up the brown bits until the liquid sizzles and reduces by half.
  8. Making the jus: Add 1 cup beef bone broth and simmer for 5 minutes. Whisk in 1 tbsp cold unsalted butter until the sauce is glossy and velvety.
  9. Carving: Slice the roast against the grain into thin ribbons.
  10. Serving: Pour the hot pan jus over the slices just before serving.