This king of the roasts is best when slow cooked at an even temperature. This keeps the meat evenly pink throughout and ultra tender.
Preheat Oven to 300 Degrees
Trim all but a thin layer of fat from roast. In the small chopper of a food processor, blend together, garlic, thyme and rosemary. Pulse until finely chopped. Add the mustard and olive oil , salt and pepper. Pulse to blend. Rub paste all over roast. Transfer roast to a rack set in a small roasting pan.
Roast beef in middle of oven until a thermometer inserted into centre of meat registers 140°F ( for medium rare), about 2 hours and 15 minutes. Transfer beef to a large plate and let stand, loosely covered with foil, 20 minutes.
Serves 6 to 8