Here are the following ingredients:
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Follow these cooking methods/directions:
Combine oil, mustard, thyme, garlic and pepper in a small bowl; rub all over roast. Finely chop dried mushrooms by pulsing in a mini chopper or small food processor; press onto mustard coating all over roast. Insert oven-safe meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in shallow roasting pan or ovenproof skillet. Add ¼ inch (5 mm) water to pan.
Cook roast, uncovered, in preheated 275°F (140°C) oven for about 2¼ 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
Wine Sauce: Meanwhile, place roasting pan over medium-high heat. If necessary, boil off water from roasting pan. Add butter and stir until melted. Add onion and cook, stirring, for about 5 to 10 minutes or until onions are softened and any pan liquid has evaporated. Stir in flour until moistened. Gradually stir in wine and bring to a boil, stirring and scraping up any brown bits from pan. Stir in beef broth; simmer, stirring, for about 5 minutes or until thickened. Season with salt and pepper to taste.
Carve roast across the grain into thin slices and serve with Wine Sauce.