Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
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.
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.
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).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
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.
Carve roast across the grain into thin slices and serve with Gravy.