Ingredients:
- 1x 3 ½ pound (1.6 kg) top round roast
- 2 teaspoons (10 ml) vegetable oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons (30 ml) Dijon mustard
- Salt and pepper
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 cups (470 ml) beef stock
- 1 tablespoon (15 ml) soy sauce
Method:
Preheat oven to 375 F (190 C). Allow the roast to come to room temperature.
Rub the roast down with the oil. On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic.
Spread the mustard all over the roast. Season the roast well with salt and pepper.
Scatter the thyme and rosemary onto a wire rack set over a roasting pan. Place the roast garlic-side-down over the herbs.
Transfer to the oven and cook until the internal temperature is 96-98 F (35-36 C), roughly 45 minutes.
Reduce the oven temperature to 250 F (120 C) and continue roasting until the internal temperature is 135 F (57 C), roughly 25 minutes more.
Transfer the roast to a cutting board, tent with foil, and allow to rest for 15-20 minutes.
Meanwhile, make the au jus: place the roasting pan onto a large burner over medium heat. Bring the drippings to a simmer.
While whisking, pour in the beef stock, followed by the soy. Bring the mixture to a simmer and allow to reduce slightly, 5-10 minutes.
Thinly slice the beef and serve immediately with the au jus.
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