In the past, on New Years day, we would head to my grandmother’s house and have supper there.
Every year my uncle would prepare a Roast Beef. I would sit in the kitchen and talk to him and watch him while the others sat in the living room. When I moved out on my own, I started to make his recipe and I have never looked back. It is not exactly his recipe anymore as it has evolved, and I have made it my own, but it is inspired from his…
This is meant for a Sirloin tip roast or simular. I’ll share my recipe for a rib roast soon…
Take the roast out of the Fridge at least an hour before you want to start roasting it.
In a small bowl combine…
- Equal parts of Dijon Mustard and Butter. (about 1/3c of each)
- Add a good dose of coarsely ground pepper (about 2 Tbsp)
- A Tbsp of Kosher Salt if a bit more according to taste.
- a Tbsp of Garlic powder
Then, add flour to the mixture until it becomes a thick paste and set aside.
Heat the oven to 500F
In a shallow pan, place some whole carrots on the bottom creating a rack and place the roast on the carrots.
If the roast has a fat layer, you want the fat side up.
Lather the mixture on top of the roast. (you can wet your hands to make this easier)
Sprinkle a bit more salt and pepper on top for good measure…
Place an oven proof thermometer in the roast for optimal results. It takes so much of the guess work out of the equation and the roast ends up perfect each time!
Place in the hot oven, let bake for 10 min at 500 and then put the temp down to 350. Bake until the roast is at the desired temp, not forgetting the temp will rise while sitting.(for a med-rare roast I take it out at 135F)
Let sit for 15-20 min before serving.
Serve with Mashed Potatoes and gravy (my favourite Red wine/Rosemary gravy recipe to come soon) for a perfect winter meal…