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very easy
Prep Time
10 mins
Total Time
1 h 40 m


top, inside or eye of round roast (approx. 1.75 kg/3.5 lb)
1/4 cup
whole-grain Dijon mustard
60 mL
2 tsp
cracked black pepper
10 mL
1 tbsp
fresh thyme leaves (or 1 tsp/5 mL dried)
1 tsp
coarse sea salt or kosher salt, or to taste
5 mL
3 cups
beef stock for jus (optional)
750 mL


Step 1

Preheat the oven to 220°C (425˚F). Brush the top and sides with the mustard. Sprinkle with the pepper, thyme and salt. Set the roast in a roasting pan.

Step 2

Roast 20 min. at 220°C (425˚F), then reduce oven temperature to 160°C (325˚F). Use an instant-read thermometer to check for an internal temperature of of 50°C (120˚F) for rare, 55°C (130°F) for medium-rare and 71°C (160°F) for medium. As an example, a 1.75 kg/3.5 lb roast requires the 20 min. at 220°C (425˚F) then about another 1 hr. cooking at 160°C (325˚F) to reach medium-rare.

Step 3

After roast reaches temperature, transfer it to a platter, loosely tent with foil to rest 15 min. Thinly slice to serve. If you would like jus, stir the beef stock into the drippings in the roasting pan, simmer on the stovetop 5 min. Pour into gravy boat to serve alongside roast.


Because roasts can vary in thickness, always use an instant-read meat thermometer to check for doneness.
Use regular Dijon mustard instead of grainy if you prefer a smoother texture.
Use rosemary instead of thyme.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/12 recipe
6 g
Saturated Fat:
2.5 g
1 g
65 mg
31 g
356 mg
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