Slow-Roasted Roast Beef with Mustard, Garlic, and Thyme
Course Main
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Resting Time 15 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8
Author Pam / For the Love of Cooking
Equipment
Large Dutch oven
Meat Thermometer
Ingredients
3 ½ - 4lbtop sirloin roast
1tbspDijon mustard
½tbspolive oil
3clovesof garlicminced
2tspthyme leaves
Sea salt and freshly cracked pepperto 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.