INGREDIENTS

• 3.5 – 4.0 pound Blackwell Angus striploin roast
• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon fresh garlic minced Herb Mixture
• 1 teaspoon course ground pepper
• 2 teaspoons fresh Thyme leaves
• 1 teaspoon dried mustard
• ¼ teaspoon salt

INSTRUCTIONS

1. Before cooking remove roast from refrigerator to bring to room temperature.
   
2. Preheat oven to 250 degrees. Take roasting pan and place on stove top burner, sit temperature to medium-high. Add olive oil and garlic. Once pan is hot sear the roast on all sides about 1 to 2 minutes on each side.
   
3. Place roast fat side up on a roasting rack in the center of roasting pan.
   
4. In a small bowl mix herbs together. Sprinkle seared roast with herb mixture.
   
5. Roast the meat to an internal temperature of 135°F for medium rare doneness as determined by an internal meat thermometer.
   
6. Remove roast from oven, cover loosely with foil and let stand for 15-20 minutes before slicing.