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1
The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
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2
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.
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3
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).
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4
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).
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5
The following day remove the roast from the fridge, uncover and discard plastic wrap.
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6
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).
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7
Set oven to 450u00b0F.
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8
Pour 1 cup beef broth into the roasting pan.
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9
Roast uncovered for 20 minutes in a preheated 450u00b0F oven.
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10
After 20 minutes of cooking reduce the heat down to 325u00b0F.
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11
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!).
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12
For a rare roast 50 minutes more cooking time.
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13
For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
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14
When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
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15
To make the Jus set the roasting pan on stove top over medium heat.
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16
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.
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17
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.
