AFFORDABLE HERBED ROAST BEEF

By LindaW1955

Ingredients

• 1/2 cup finely chopped fresh parsley
• 2 TBS minced fresh thyme
• 1 shallot, minced
• 1 TBS Dijon mustard
• 2 TBS olive oil
• 4 TBS butter, softened
• 4 lb top sirloin roast, fat trimmed to 1/4" thick
• 1 TBS salt
• 1 TBS pepper

Preparation

Step 1

1. Combine parsley, thyme and shallot in bowl. Transfer 2 TBS herb mixture to another bowl and stir in mustard and 1 TBS olive oil until combined. Add butter to remaining herb mixture and mash with fork to combine.
2. Butterfly foast by slicing horizontally through the middle of the meat. Leave about 1/2" of meat intact then open it like a book. Rub both sides with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twin at 1" intervals. Refrigerate at least 1 hour or up to 24 hours.
3. Oven rack to middle position, heat oven to 275 degrees (yes 275). Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8-12", then arrange on V-rack set inside roasting pan. Transfer to oven and cook until meat registers 125 degrees (medium rare) 1 1/2-2 hours.
4. Transfer roast to carving board, spread with herb butter mixture, tent with foil and let rest 20". Remove kitchen twine. Slice roast against grain into 1/4" thick slices.