Here are the following ingredients:
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Follow these cooking methods/directions:
Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, and salt and pepper to your taste. Combine parsley, mustard, herbes de Provence and oil in a bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder 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.
Shallot Gravy : Meanwhile, drain off fat and all but 2 tbsp (30 mL) drippings from roasting pan. Heat pan drippings in roasting pan over medium heat. Add shallots and reserved herb rub to pan; cook, stirring, for about 3 minutes or until shallots are softened. Stir in beef broth and Worcestershire sauce; bring to a simmer, stirring up any browned bits from pan. Gradually whisk in cornstarch mixture (amount depending on desired thickness) and bring to boil. Boil, whisking, for 2 to 3 minutes or until thickened. Strain into a gravy boat to serve with roast.