Mustard And Thyme Baron Of Beef Au Jus
Baron-of-beef which is also called top round is a great alternative to the more expensive cuts of roasts. Plan ahead the roast needs to be refrigerated overnight then brought down to almost room temperature before roasting. If you are serving a large number of guests i strongly suggest to purchase 2,3 or even 4 (3-pound roasts) and cook them all together in a larger roasting pan, the larger-size top rounds tend not to be as good in flavor or tenderness, also increase the beef broth to 8 cups or even a little more for multiple roasts, do not place the roasts on a rack, set them directly in the roasting pan. Remember, leave the roast out and bring down to almost room temperature before roasting, this is an important step, even more important for less expensive cuts meat!!
Steps
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.
Cover with plastic wrap and refrigerate 24 hours or up to 2 days.
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.
Set oven to 450f.
Pour 1 cup beef broth into the roasting pan.
Roast uncovered for 20 minutes in a preheated 450f oven.
After 20 minutes of cooking reduce the heat down to 325f.
Cook roast until desired doneness.
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 .
Ingredients
top round roast, fresh garlic cloves, oil, dijon mustard, dried thyme, black pepper, beef stock