- 1 (3 lb)top round roast(baron-of-beef roast)
- 6-8fresh garlic cloves(sliced in half)
- 2tablespoonsDijon mustard
- 1teaspoondried thyme
- black pepper
- 4cupsbeef stock, divided
- The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
- Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and and black pepper.
- 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).
- 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).
- The following day remove the roast from the fridge, uncover and discard plastic wrap.
- 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).
- Set oven to 450 degrees.
- Pour 1 cup beef broth into the roasting pan.
- Roast uncovered for 20 minutes in a preheated 450 degree oven.
- After 20 minutes of cooking reduce the heat down to 325 degrees.
- 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 450 degrees, you will need to adjust cooking time for larger roasts!).
- For a rare roast 50 minutes more cooking time.
- For medium-rare 60 minutes more cooking time — 70 minutes for medium and 80 minutes for medium-well.
- When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
- To make the Jus set the roasting pan on stove top over medium heat.
- 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.
- 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.
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