5 lb. eye of round, sirloin tip or standing rib roast
2 tbsp. Dijon mustard
1 tsp. black pepper
1/2 tsp. dried leaf thyme
4 to 6 potatoes, unpeeled
1 head garlic, separated into unpeeled cloves
1 cup beef broth or water
1/2 cup red wine

Preparation Time 10 minutes
Roasting Time 2 hours

Makes 4 to 6 Servings

1. Preheat oven to 325 degrees. Bring roast to room temperature or use cold from refrigerator. If roast is very moist, pat dry with paper towels. Place in broiler pan. Stir Dijon with pepper and thyme. Coat meat with mixture. Cut potatoes into halves and scatter around roast with garlic cloves. Roast, uncovered, in center of preheated oven about 20 minutes per pound for room temperature roast, or 25 minutes per pound for a cold roast, until a meat thermometer registers 140 degrees. Stir potatoes.

2. Remove roast to a cutting board and let rest 10 minutes. Meanwhile, skim fat from pan juices and discard. Add broth and wine and place pan over medium high heat. Stir to bring up the browned bits from pan bottom. Bring to a boil, then remove from heat. Strain if you wish. Squeeze garlic from skins and mash with a fork. Stir into juices. Slice beef and serve with potatoes and juice.