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2.5 kg eye-of-round, sirloin tip or standing rib rib roast
2 tbsp Dijon mustard
1 tsp black pepper
1/2 tsp dried thyme leaves
4 to 6 potatoes, unpeeled
1 head garlic, separated into unpeeled cloves
1 cup beef broth, or water
1/2 cup red wine
Preheat oven to 325F (160C). Bring roast to room temperature or use cold from refrigerator. If roast is very moist, pat dry with paper towels. Place in broiler pan. Stir Dijon with pepper and thyme. Coat meat with mixture. Cut potatoes into halves and scatter around roast with garlic cloves. Roast, uncovered, in centre of preheated oven about 20 minutes per pound for room-temperature roast, or 25 minutes per pound for a cold roast, until a meat thermometer registers 140F (60C). Stir potatoes.
Remove roast to a cutting board and let rest 10 minutes. Meanwhile, skim fat from pan juices and discard. Add broth and wine and place pan over medium-high heat. Stir to bring up the browned bits from pan bottom. Bring to a boil, then remove from heat. Strain if you wish. Squeeze garlic from skins and mash with a fork. Stir into juices. Slice beef and serve with potatoes and juice.
Calories 281, Protein 16.9g, Carbohydrates 38.4g, Fat 5.7g.
Wisely popping a "roast and trimmings" into the oven on Sundays, our mothers had a hot meal without a lot of fuss--and the basis of several weekday meals. Here's a '90s spin on this time-smart idea.