Mustard and Thyme Baron of Beef Au Jus
photo by diner524
- Ready In:
- 24hrs 6mins
- The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
- Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
- Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan).
- Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap).
- The following day remove the roast from the fridge, uncover and discard plastic wrap.
- Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
- Set oven to 450°F.
- Pour 1 cup beef broth into the roasting pan.
- Roast uncovered for 20 minutes in a preheated 450°F oven.
- After 20 minutes of cooking reduce the heat down to 325°F.
- Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
- For a rare roast 50 minutes more cooking time.
- For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
- When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
- To make the Jus set the roasting pan on stove top over medium heat.
- Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer.
- Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.
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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!
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!!!