1. Score fat on top of roast. 2. Combine flour oil, mustards, garlic, black pepper and salt. 3. Rub over roast and marinate 1-4 hours Preheat oven to 500 degrees F (260 degrees C) Place roast on a rack in roasting pan Roast for 30 minutes Reduce heat to 350 degrees and roast another 45 min or until instant- read thermometer reads 120 F for rare or 140 F for medium rare. 4. Let rest for 15 minutes while making the gravy Gravy. Drain fat from pan, leaving 1 tbsp. 5. Stir flour into the pan and cook until lightly browned, about 1 minute. Add drippings, beef stock and tomato paste and bring to boil. Simmer for 5 minutes or until slightly thickened. 6. (If you like your gravy a little thicker mix 1 tbsp cornstarch with cold water to form running paste and stir into gravy until thickens) Season to taste. ---------------------------------------------------------------------------
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