Dijon and Rosemary Oven Roast

Roast
What you need
5 lb oven roast*
½ cup grainy or Dijon mustard*
2 tsp dried rosemary*
1 tsp salt
1 tsp coarsely ground pepper

What you do
1)Preheat oven to 450ºF
2)Place roast in roasting pan. Rub mustard, rosemary, salt and pepper over top and sides of roast
3)Roast for 10 minutes. Turn heat down to 275ºF
4)Roast for 3-3 ½ hours or until meat thermometer reads 135ºF for medium rare, 4 hours or 145ºF for medium or until desired doneness. Place roast on cutting board and tent with foil for 20 minutes.
5)Carve against the grain (parallel to the strings) and serve

Rosemary Jus
What you need
1 small onion, finely chopped*
¼ tsp dried rosemary*
2 cups beef stock
1 tsp grainy or Dijon mustard*
Salt and freshly ground pepper, to taste

What you do
1)Place pan over medium heat and stir in onions and rosemary; sauté for about 3 minutes or until soft.
2)Stir in beef stock and mustard and bring to a bio, scraping any bits stuck to pan.
3)Simmer, stirring often, for about 5 minutes or until slightly reduced.
4)Season with salt and pepper to taste.
5)Pour into a warmed gravy boat. Serve slices of roast drizzled with jus.

*available at The Harvest Table