BARON OF BEEF SPICY MUSTARD

By Beefman-2

Ingredients

• 3 TO 5 LB ( OR LARGER CAN BE UP TO 20 LB FOR LARGE GROUPS) TOP SIRLOIN ROAST, TOP ROUND OR SHOULDER CUT
• MINCED GARLIC ENOUGH TO COVER ROAST
• GULDENS SPICY BROWN MUSTARD 24 OUNCE BOTTLE
• DUSTING OF BLACK PEPPER ( TO TASTE )
• OPTIONAL
• HORSE RADISH SAUCE SERVED ON SIDE OR ON MEAT
• VEGGIES
• IF DOING A LARGER CUT OF MEAT .. INCREASE THE INGREDIENTS
• ENJOY

Preparation

Step 1

1) TRIM EXCESSIVE FAT OFF OF ROAST, A FAT CAP IS GOOD THOUGH NOT EXCESSIVE
CUT SLITS INTO MEAT APPROX 1/4 OF AN INCH DEEP IN A CROSS PATTERN APPROX 1 1/2 INCH APART.

2) APPLY A NICE LIGHT TO MEDIUM LAYER OF MINCED LAYER OF MINCED GARLIC ALL OVER ROAST. PLACE IN TUPPERWARE CONTAINER THEN INTO FRIDGE FOR 6 TO 12 HR ( IF YOU LIKE GARLIC THEN HEAVIER WILL BE GOOD )

3) PULL OUT ROAST,, APPLY A HEAVY COAT OF GULDENS BROWN SPICY MUSTARD ALL OVER THE ROAST, HEAVY ENOUGH TO COVER THE MEAT SO YOU CAN NOT SEE THE MEAT, IF ON A LARGE CUT OF MEAT,, MAKE SURE IT IS COVERED EVENLY THEN BACK INTO FRIDGE FOR 24 HOURS. ( TYPICALLY 1 TO 1/2 OUNCE OF MUSTARD PER LB )

4) THE MORNING OF COOKING PULL OUT THE ROAST, APPLY DUSTING OF PEPPER AND LET COME UP TO ROOM TEMPERATURE MINIMUM 1 HOUR.

5) PREHEAT OVEN TO 375 F

6) COOK TILL AN IT OF 140 - 150 F OR YOUR PREFERRED DONENESS

7) REMOVE FROM HEAT AND TENT LET STAND 10 TO 15 MINUTES.

8) SLICE AND SERVE.

NOTE: YOU CAN LET MARINADE UP TO 48 HOUR BEFORE COOKING.