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Follow these cooking methods/directions:
Combine mustard and pepper in a small bowl; rub all over roast. Place roast 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. Reduce heat to 275°F; roast, uncovered, for about 2½ 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). NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
Brandied Gravy : Meanwhile, drain off fat and all but 1 tbsp (15 mL) fat from drippings from roasting pan. Heat pan drippings and butter in roasting pan over medium heat on stove-top. Add onion; cook, stirring, for about 3 minutes or until softened. Stir in flour; cook, stirring, for 1 minute until moistened. Stir in brandy and bring to a boil. Stir in beef broth; bring to a boil, stirring and scraping up any brown bits from pan. Reduce heat and boil gently, stirring, for about 5 minutes or until thickened. Add cream and boil, stirring, for 2 to 3 minutes or until sauce is thickened to desired consistency. Season with salt and pepper to taste. Pour into a gravy boat to serve with roast.