A cold, rainy day had me craving slow-cooked comfort food, so I picked up a top sirloin roast and prepared a simple herb and mustard rub. The roast was coated with a paste of Dijon mustard, olive oil, minced garlic, and fresh thyme, then slow-roasted at low temperature before finishing with a high-heat blast to brown the exterior. The result was tender, juicy roast beef with a savory garlicky crust. I served it with creamy mashed potatoes, bacon Boursin green beans, and warm dinner rolls for a classic comfort meal.
Slow-Roasted Roast Beef with Mustard, Garlic, and Thyme
Ingredients:
- 3½–4 lb top sirloin roast
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves
- Sea salt and freshly cracked black pepper, to taste
How to Make Slow-Roasted Roast Beef with Mustard, Garlic, and Thyme
Preheat your oven to 250°F (about 120°C).
In a small bowl, mix the Dijon mustard, olive oil, minced garlic, and thyme to form a paste. Rub the paste evenly over the entire roast, then season all sides generously with sea salt and freshly cracked black pepper.
Insert a meat thermometer into the thickest part of the roast. Place the roast in a large Dutch oven or on a rack inside a roasting pan and put it in the preheated oven. Cook slowly until the thermometer reads 115°F (about 60–75 minutes, depending on the roast size).
Increase the oven temperature to 500°F (260°C) and continue roasting until the internal temperature reaches 125–130°F for medium-rare. Keep an eye on the roast during this high-heat stage to get a well-browned crust without overcooking.
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes so the juices redistribute. Slice thinly against the grain and serve.
Slow-Roasted Roast Beef with Mustard, Garlic, and Thyme
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Equipment
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Large Dutch oven
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Meat thermometer
Ingredients
- 3½ – 4 lb top sirloin roast
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp thyme leaves
- Sea salt and freshly cracked pepper to taste
Instructions
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Preheat the oven to 250°F (120°C).
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Combine the mustard, olive oil, minced garlic, and thyme into a paste. Rub it all over the roast and season with sea salt and freshly cracked pepper.
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Insert a meat thermometer into the thickest part of the roast. Place the roast in a Dutch oven or roasting pan and cook until the thermometer reads 115°F, about 60–75 minutes depending on roast size.
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Increase the oven temperature to 500°F and roast until the internal temperature reaches 125–130°F for medium-rare.
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Remove the roast and let it rest on a cutting board for at least 15 minutes before slicing. Serve and enjoy.
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