Herb Roast Beef with Pan Juices

Ingredients

• 1500 g Beef roast
• 4 cloves Garlic (chopped)
• 2 tbsp Rosemary (fresh, chopped)
• 1 tbsp Thyme (fresh leaves)
• 1 tbsp Dijon mustard
• 2 tbsp Olive oil
• 1 cup Beef broth
• 2 tsp Salt
• 1 tsp Pepper

Directions

1. 20 min

   Take the roast out of the refrigerator and let it come to room temperature.

2. 6 min

   Mix the chopped garlic, herbs, mustard and olive oil, rub the mixture all over the roast, then season with salt and pepper.

3. 10 min

   Preheat the oven to 425 °F (425 °F (220 °C)) and sear the roast in a very hot roasting pan.

4. 33 min

   Lower the oven temperature to 350 °F (350 °F (180 °C)) and continue roasting to the desired doneness, basting the roast with its juices halfway through.

5. 15 min

   Remove the roast from the oven, cover it with foil and let it rest.

6. 6 min

   Deglaze the roasting pan with the beef broth, scraping up the browned bits, let reduce slightly, then slice the roast and serve with the juices; Check that the internal temperature reaches 160 °F (71 °C).