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

1. Before cooking, remove roast from refrigerator to bring to room temperature.
2. 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.
   
3. Place roast fat side up on roasting rack in center of roasting pan.
   
4. Mix herbs together in small bowl. Sprinkle seared roast with herb mixture.
   
5. Roast meat to internal temperature of 135°F for medium-rare doneness as determined by internal meat thermometer.
   
6. Remove roast from oven, cover loosely with foil and let stand for 15 to 20 minutes before slicing.