Striploin Roast
MAKES: 8
COOKING TIME: 2 hours
PREP TIME: 20 minutes
INGREDIENTS
- 3½- to 4-pound Preferred Angus® striploin roast
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, minced
- 1 teaspoon course ground pepper
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried mustard
- ¼ teaspoon salt
INSTRUCTIONS
- Before cooking, remove roast from refrigerator to bring to room temperature.
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Preheat oven to 250℉. Place roasting pan on stovetop burner, set temperature to medium-high. Add olive oil and garlic. Once pan is hot, sear roast on all sides, about 1 to 2 minutes on each side.
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Place roast fat side up on roasting rack in center of roasting pan.
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Mix herbs together in small bowl. Sprinkle seared roast with herb mixture.
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Roast meat to internal temperature of 135°F for medium-rare doneness as determined by internal meat thermometer.
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Remove roast from oven, cover loosely with foil and let stand for 15 to 20 minutes before slicing.
