Ingredients

Here are the following ingredients:

• 1 tbsp (15 mL) chopped fresh parsley
• 1 tsp (5 mL) dried thyme
• 1 tsp (5 mL) paprika
• 2 cloves garlic, minced
• 1 lb (500 g) Beef Shoulder Cross Rib Oven Roast, Petite Tender
• Kosher salt and coarsely ground pepper
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) Dijon mustard

Shopping List

Here are the following shopping items to buy:

• Fresh parsley
• Dried thyme
• Paprika
• 2 cloves garlic
• 1 lb (500 g) Beef Shoulder Cross Rib Oven Roast
• Kosher salt
• Coarsely ground pepper
• Vegetable oil
• Dijon mustard

Method

Follow these cooking methods/directions:

1. Combine parsley, thyme, paprika and garlic in small bowl; set aside.

2. Pat roast dry and rub all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over.

3. Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing to adhere. Insert oven-safe meat thermometer lengthwise into centre of roast and place a small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

4. Transfer to cutting board, cover loosely with foil and let rest for 5 minutes. Carve across the grain into thin slices.