There is nothing like walking in the door on a cool, crisp fall day and smelling supper in the oven. When this roast is in the oven, the kitchen smells warm and cozy, and delicious. Everyone that steps in the door asks what I am cooking. I put the roast on top of sliced onion instead of a rack. The onions taste delicious, and definitely add to that warm, yummy smell.
I got the original recipe from the, Joy of Cooking..whatever issue was published for 1999. I love that book, it is incredibly handy to have in the kitchen, gluten free or not. My mother-in-law gave me the book when I got engaged to her son, and I use it all the time.
I made this quite often when we were first married; it is a great dish for company. The mustard paste really dresses it up.
Roast Beef with Mustard Paste & Onions
rib eye roast (or other roast cut you prefer)
1 large onion sliced in thick rings, do not take rings apart, keep in circles
mustard, preferably Dijon, but any dark variety will work
granulated garlic or minced garlic, optional
thyme, or other herb
Preheat oven to 425 degrees. Place onion in bottom of roasting pan. put roast on top of onions.
Mix paste ingredients in a bowl, getting to a balance of flavor that you like, and to a liquid paste-like consistency. Spread all over the surface of the roast. Place in oven.
Cook for 20 minutes plus 20 minutes per pound. Check roast occasionally. For rare, cook until thermometer in thickest part reads 110 to 120, medium rare 120 to 125, medium 130 to 135. Take roast out when at your desired doneness, put in platter and tent with foil for about 10 minutes. Cut and serve.
A good side: Red wine