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Level
very easy
Prep Time
10 min
Total Time
100 min
Serves
12

Ingredients

1
top, inside or eye of round roast (approx. 1.75 kg/3.5 lb)
1/4 cup
whole-grain Dijon mustard
60 mL
2 tsp
cracked black pepper
10 mL
1 tbsp
fresh thyme leaves (or 1 tsp/5 mL dried)
15mL
1 tsp
coarse sea salt or kosher salt, or to taste
5 mL
3 cups
beef stock for jus (optional)
750 mL

Directions

Step 1
Preheat the oven to 220°C (425˚F). Brush the top and sides with the mustard. Sprinkle with the pepper, thyme and salt. Set the roast in a roasting pan.
Step 2
Roast 20 min. at 220°C (425˚F), then reduce oven temperature to 160°C (325˚F). Use an instant-read thermometer to check for an internal temperature of of 50°C (120˚F) for rare, 55°C (130°F) for medium-rare and 71°C (160°F) for medium. As an example, a 1.75 kg/3.5 lb roast requires the 20 min. at 220°C (425˚F) then about another 1 hr. cooking at 160°C (325˚F) to reach medium-rare.
Step 3
After roast reaches temperature, transfer it to a platter, loosely tent with foil to rest 15 min. Thinly slice to serve. If you would like jus, stir the beef stock into the drippings in the roasting pan, simmer on the stovetop 5 min. Pour into gravy boat to serve alongside roast.

Tips

Because roasts can vary in thickness, always use an instant-read meat thermometer to check for doneness.
Use regular Dijon mustard instead of grainy if you prefer a smoother texture.
Use rosemary instead of thyme.

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Nutritional Facts

Per:
Calories:
190
Fat:
6
Saturated Fat:
2.5
Monounsaturated Fats:
Trans:
Trans:
Carbs:
1
Fibre:
Sugar:
Sugar Alcohols:
Cholesterol:
65 mg
Protein:
31
Iron:
Sodium:
356 mg
Potassium:
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: