Whoops! I forgot to rate this. A delicious way to prepare a traditionally inexpensive cut of beef. I have made it a number of times now and everytime it is a hit. This last time I substituted horseradish for the dijon and it was wonderful as well. Leftovers make delicious french dips. I usually serve this with roasted carrots, parsnips, potatoes and whatever is green and looks good.
I have never made a roast before, but it's my husband's favourite so I thought I would take the plunge. This recipe was so well-explained that it was easy to follow and didn't leave out any important steps, so thanks for that! Delicious! Next time I will cut the cooking time a bit more, I did 60 minutes for a 2lb roast, and it was medium-well. Thanks for another great recipe kittencal!
made this over holiday's and turned out very well. have always stuck garlic in my roasts as it mellows over cooking. made this for company any everyone happy made great au Jus gravy thanks. your recipes never dissappoint
This recipe is awesome!!! I made this for dinner tonight and it was so tasty and tender. I did make a couple of slight changes, I used regular mustard, personal preference, and a sprinkle of garlic salt on top of the mustard, but followed the rest of the recipe exactly for cooking. In the end I took the roast out to rest, then I add water to the juices from the roast(as well as 1 cup beef broth) and combined it with a mixture of flour, salt and pepper, in order to make a gravy. Thanks for posting a great recipe Kittencal!!!