Best Roast Beef

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This came from the april 1998 chatelaine magazine. Since then, its the only recipe i have used for a good cut of beef. The cooking time indicated here is for a3 lb roast.

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Steps

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Take roast out of refrigerator- allow time for it to reach room temperature.

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Preheat oven to 325f.

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If roast is very moist , pat dry with paper towels& place in a roasting pan.

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In a small bowl , combine butter , mustard , horseradish& garlic.

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Using your fingers or a small palette knife , cover outside of roast with the mixture.

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Roast , uncovered , in the centre of oven.

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Allow about 20 minutes per pound for medium rare to medium.

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If you did not bring roast to room temperature , increase the time to 25 minutes per pound.

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Remove to cutting board , tent with foil& allow to rest for 10 minutes before carving.

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Ingredients

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standing ribs, butter, dijon mustard, horseradish, garlic