We had another cold and rainy day yesterday that made me crave some sluggish prepared home cooking. I got a leading sirloin roast and rubbed it with a mustard, olive oil, garlic, and thyme mix then slow roasted it in the oven for while then showed up the heat to brown the outdoors right before it finished cooking. The roast 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!
Preheat the oven to 250 degrees.
Integrate the mustard, olive oil, minced garlic, and thyme leaves together into a paste. Rub all over the roast equally. Season all sides of the roast with sea salt and freshly broken pepper, to taste.
Place the meat thermometer into the thickest part of the roast. Position the Dutch oven into the preheated oven and cook up until the thermometer checks out 115 degrees, about 60-75 minutes (depending upon your roast size). Crank the heat up to 500 degrees and continue cooking up until the roast reaches 125-130 degrees, for medium rare. Get rid of from the oven and let the roast rest on a cutting board for at least 10 minutes prior to slicing and serving. Take pleasure in.
- 3 1/2 – 4 lb top sirloin roast
- 1 tablespoon Dijon mustard
- 1/2 tbsp olive oil
- 3 cloves of garlic minced
- 2 tsp thyme leaves
- Sea salt and freshly split pepper to taste
Location the meat thermometer into the thickest part of the roast. Put the Dutch oven into the preheated oven and cook up until the thermometer reads 115 degrees, about 60-75 minutes (depending on your roast size). Get rid of from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving.