Sunday roastbeef: Submitted by: Janice Stumbold | Date Added: 23 Apr 2012 Ingredients:

A roast beef, French cut
3 c. tablespoon Dijon mustard
3 c. tablespoons all-purpose flour
3 c. tablespoons margarine
3 cloves garlic
1 packet onion soup trade
1 packet of mushroom sauce St-Hubert
1 1/2 cup water, hot
2 c. beef broth soup, Bovril brand
1 stick of beef broth

Cooking Instructions:

In a bowl, mix mustard, flour and margarine until a paste. Place meat in pan for baking and prick of garlic cloves. Coat the meat with the mustard mixture. Refrigerate uncovered for 24 hours.

Out the meat from the refrigerator and leave at room temperature for 1 hour. Heat the beef broth and mix with the bag of mushroom sauce. Mix. Pour around the meat.
Cook roast uncovered, in center of oven at 350 ° F (180 ° C). For rare, allow 15 minutes per pound (15 min per 450 g). For a cooking medium, allow 20 minutes per pound (20 min per 450 g)

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