Preheat the oven to 450°F.

Pat the roast dry with paper towels and let it sit at room temperature for about 30 to 45 minutes if time allows—this helps ensure even cooking.

In a small bowl, combine the olive oil, minced garlic, and Dijon mustard . Rub the mixture all over the surface of the roast.

In a separate bowl, mix together the salt, pepper, and herbs. Spread the mixture on a sheet of wax paper or parchment. Roll the roast in the herb mixture to coat it evenly on all sides.

Tie the roast with kitchen twine in 2 to 3 spots, if necessary, to create an even shape for uniform cooking.

Place the roast on a rack in an open roasting pan.

Roast at 450°F for 20 minutes, then reduce the oven temperature to 325°F (without opening the oven door). Continue roasting for about 15 to 18 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the roast registers 135°F for medium-rare or 145°F for medium.

Remove the roast from the oven, tent it loosely with foil, and let it rest for at least 15 minutes before slicing—this helps the juices redistribute.

Slice thinly and serve with your favorite sides. 

 

? Red Wine Pan Sauce Instructions

 

After removing the roast from the pan to rest, carefully pour off excess fat, leaving about 1 tablespoon of drippings and any browned bits.

Place the roasting pan across two burners over medium heat. Add the red wine and scrape up the browned bits with a wooden spoon.

Let the wine simmer for about 2 minutes, then stir in the beef broth, Dijon mustard (if using), and Worcestershire sauce.

Simmer until reduced by about half and slightly thickened, 5 to 7 minutes.

Off heat, swirl in the butter to finish the sauce and season with salt and pepper to taste.

Strain if you prefer a smoother sauce. Serve warm with sliced roast.