Roast Beef

Bring the beef close to room temperature and rub it with mustard, garlic, rosemary, thyme, salt, and pepper.

Roast hot at first to brown the exterior, then lower the heat until the center reaches the desired doneness.

Rest the meat while potatoes and carrots finish roasting in the drippings.

Whisk flour into the roasting pan juices, add beef stock, and simmer into gravy.

Slice the beef across the grain and serve with vegetables, gravy, and horseradish cream.