Slow-Roasted Roast Beef with Mustard, Garlic, and Thyme
We had another cold and rainy day yesterday which made me crave some slow-cooked comfort food. I picked up a top sirloin roast and rubbed it with mustard, olive oil, garlic, and thyme mixture then slow-roasted it in the oven for a while then turned up the heat to brown the outside right before it finished cooking. The slow-roasted roast beef with mustard, garlic, and thyme turned out tender, juicy, and so delicious! I served this roast beef with Bacon Boursin Green Beans and Creamy Mashed Potatoes and Gravy. My kind of comfort food!
How to Make Slow-Roasted Roast Beef with Mustard, Garlic, and Thyme
Preheat the oven to 250 degrees.
Combine the mustard, olive oil, minced garlic, and thyme leaves together into a paste. Rub all over the roast evenly. Season all sides of the roast with sea salt and freshly cracked pepper, to taste.
Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 60-75 minutes (depending on your roast size).
Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium-rare.
Remove from the oven and let the roast rest on a cutting board for at least 15 minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 3 ½ - 4 lb top sirloin roast
- 1 tbsp Dijon mustard
- ½ tbsp olive oil
- 3 cloves of garlic minced
- 2 tsp thyme leaves
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 250 degrees.
- Combine the mustard, olive oil, minced garlic, and thyme leaves together into a paste. Rub all over the roast evenly. Season all sides of the roast with sea salt and freshly cracked pepper, to taste.
- Place the meat thermometer into the thickest part of the roast. Place the Dutch oven into the preheated oven and cook until the thermometer reads 115 degrees, about 60-75 minutes (depending on your roast size).
- Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium-rare.
- Remove from the oven and let the roast rest on a cutting board for at least 15 minutes before slicing and serving. Enjoy.
Now that’s one gorgeous looking roast Pam!!! I’m so glad to find someone else who realizes how well mustard and beef marry. In the early years of my marriage, my husband and I would slather steaks with mustard before putting them under the broiler. The little house would get all smoky (meat had lots of fat in those days:) and we would gleefully be chomping down on our steaks, thank goodness we liked them rare, lol…
Your slow Roasted Roast Beef looks luscious. I’ve had bad luck finding decents roasts here in central PA but I’m going to start looking online for a reliable resource in the future. Slow roasting is most certainly the way to go!!!
Thank you so much for sharing, Pam…
Love roast beef ! Look delicious!
xo
This looks lovely! I might use rosemary instead of thyme. I think it might stand up better to the beef. We’ll see…..
Looks perfect Pam and I should know better than read this before breakfast
This looks delicious. I love the sound of mustard on a roast, sounds like it would give it some great flavor. This would also be delicious with a horseradish mayo…yummm I love a good roast beef + horseradish combo!
Sounds like a good flavoring combination. I usually roast mine around 325, so I’ll have to try your 250 for longer technique!
That is a great recipe. I will have to try roasting with your directions.
I always thought beef roast is difficult to prepare…didn’t know it’s this easy. Thanks for sharing, Pam.
That rub you used sounds awesome! So much flavor.
Great cooking technique – it is just like the reverse sear on the grill. I’m also a fan of the top sirloin roast, almost as tender as a beef tenderloin and more beefy in flavor (plus 3/4ths the cost). Excellent roast, makes those sliders look even better now!