Garlic-Studded Oven Roast with Honey Mustard Glaze

Small slits made into the roast allow slivers of garlic to flavour the meat as it cooks and provides amazing pan drippings for a delicious gravy in the end. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 8 Servings Prep. Time 15 min Cooking Time 120 min Total Time 135 min


Here are the following ingredients:

  • ¼ cup (60 mL) EACH Dijon mustard and liquid honey
  • 2 tbsp (30 mL) finely chopped fresh rosemary leaves
  • 3 lb (1.5 kg) Beef Top Sirloin Oven Roast
  • 6 cloves garlic, cut into slivers
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • ½ tsp (2 mL) garlic powder
  • Gravy
  • 2 cups (500 mL) reduced-sodium beef broth
  • 1 tbsp (15 mL) cornstarch
  • ¼ tsp (1 mL) EACH salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine mustard, honey and rosemary in a small bowl until blended to make a glaze. Transfer 2 tbsp (30 mL) of the glaze to another small bowl for gravy; set aside.

  2. Pat roast dry with paper towel. Cut shallow slits all over roast using a thin sharp knife; insert garlic slivers into slits. Season roast all over with salt, pepper and garlic powder.

  3. Place roast, fat side up, on rack in shallow roasting pan; insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Carefully remove from oven and brush with glaze. Return to oven and reduce heat to 275°F; roast, uncovered, for about 1½ to 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.

  5. Gravy: Meanwhile, drain off fat from pan drippings. Heat pan drippings in roasting pan over medium heat. Stir in broth and reserved glaze and bring to a boil, scraping up any browned bits from pan. Cook, stirring often, for 8 to 10 minutes or until flavours blend. Whisk cornstarch with 1 tbsp (15 mL) cold water and gradually whisk into gravy; boil, whisking constantly for 2 to 3 minutes or until thickened and glossy. Season with salt and pepper.

  6. Carve roast across the grain into thin slices and serve with Gravy.