2 HRS 15 MINS
Time to Cook
Preheat oven to 325°F. Combine 1/4 cup mustard, 1 tablespoon thyme and pepper. Spread mustard mixture evenly over all surfaces of beef Roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
Meanwhile, combine remaining 3 tablespoons mustard and sour cream in small bowl; set aside. Heat oil in small saucepan over medium-low heat until hot. Add shallots and remaining 1 tablespoon thyme. Cook and stir 4 to 5 minutes or until shallots are tender and begin to turn golden. Remove from heat; stir into mustard mixture. Season with salt, as desired.
Cooking Tip: For 12 to 16 servings, mustard mixture can be doubled. Prepare in a medium saucepan.
Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Carve roast into thin slices. Season with salt, as desired. Serve with mustard mixture.
Nutrition information per serving, per 6 oz serving: 381 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 150 mg Cholesterol; 501 mg Sodium; 6 g Total Carbohydrate; 0.5 g Dietary Fiber; 55 g Protein; 4.9 mg Iron; 15.8 mg NE Niacin; 0.8 mg Vitamin B6; 3 mcg Vitamin B12; 9.5 mg Zinc; 62 mcg Selenium; 207.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Filed Under:Pot Roast / Comfort Foods