Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refrigerated.
Preheat your oven to 230C/450°F or gas mark 6-7. Turn on your grill. Place roast on rack in roasting pan and grill about 4 minutes. Turn off grill and continue to bake at 230C/450°F or gas mark 6-7 for 30 minutes.
Reduce heat to 180C/350°F or gas mark 2-3 and bake for 1.5 hours longer or until desired degree of doneness. Using a meat thermometer, remove roast when temperature reaches 125°F for rare or 135°F for medium rare.
Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 20 minutes before cutting. Carve into thin slices. Reserve juices for a pan gravy recipe.
Horseradish Sauce
Combine creme fraiche or sour cream, horseradish and lemon juice. Serve with beef.
Servings: 10
Yield: 1
Preparation time: 2 hours
Cooking time: 2 hours
Ready in: 2 hours and 20 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: