5 pound roast beef (cleaned)
salt and pepper
2 tablespoons diced garlic in oil
½ cup water
1 cup beef or chicken stock
1 tablespoon cream
1 tablespoon butter


Preheat oven to 400 degrees
Sprinkle salt and pepper all over the roast.
Rub with garlic then brush with mustard.
We cook our roasts on wire racks set into the sheet pan.
This elevates them so they do not sear on either side.
If you do not have a rack, put the roast right on the sheet pan.
Add the 1 cup of water and cover roast with foil.
If you have a rack you will not have to turn the roast.
If not you should turn the roast at least once during cooking time.
We like our roast rare, so we undercook it.
Cook the roast for 1 hour and 15 minutes covered.
It should still be pink on the inside.
Cook longer if necessary.
Note: all ovens are different your cooking time may vary.
Remove from the oven when finished.
Save the drippings.
The fat (oil) will be floating on top of the pan drippings.
Make sure to remove as much of the fat as possible with a ladle.
Put this in a sauce pan along with the beef broth.
Heat sauce to boiling.
Once boiling lower heat to a simmer and then allow the sauce to reduce (thicken) add the cream, stir.
Add the butter, whisk this in with a little salt and pepper to taste.