How to make it

  • In a bowl, combine the garlic, sherry, vinegar, honey, soy sauce, dried rosemary, and dried thyme; mix well . Set aside 1/4 cup of marinade. In a large resealable bag put roast and marinade, press out air ad seal, refrigerate for at least 6 hours or overnight,turning occasionally (I do the overnight).
  • Preheat oven to 450.F
  • remove roast rom marinade; discard bag and mariade.
  • Brush the roast with the Dijon mustard and plae on a roasting rack in alarge roasting pan.
  • Roast or 10 minutes. Reduce oven temperature to 325.F.
  • Continue roasting until a meat thermometer inserted in thickest part registers 150.F for medium, about 1 hour.
  • Place roast on a serving platter; let stand for 10 minutes.
  • Skim fat from pan juices. Place roasting pan over medium heat. Add the reserved marinade; bring to a boil, scraping up brown bits.
  • Garnish roast with the fresh herbs and slice roast thinly across grain. Serve with pan juices.

Reviews & Comments 4

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  • kitchen_fantasy 10 years ago
    this is perfect for my husband birthday dinner thanks so much,this is just what i have looking for , i love all the ingredient
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  • cmon68 11 years ago
    Awesome!! You just saved my rump roast:))))
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  • rae760 11 years ago
    This looks awesome, I'm always on the prowl for new beef recipes!!! I love my cow! Thanks for the post!
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  • pink 11 years ago
    Oh boy Beef!
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