Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb tied sirloin tip roast 1/2 ts dried thyme leaves
2 ea cloves garlic, slivered 6 ea slices bacon
2 tb Dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the
slivered garlick, placing the pieces evenly around the roast. Rub the
roast with 1 tbsp. of the mustard, and sprinkle it with the thyme.
Place the roast on a roasting rack. Top the roast with the bacon, with
the ends covering the sides. Insert a meat thermometer into the thickest
portion of the meat and roast at 325 degrees until the thermometer
registers 145 degrees for rare, or 160 for medium to well-done. Transfer
the meat to a serving board or platter. Remove the bacon and string, then
replace the bacon. Pour the pan drippings into a small skillet and whisk
in the rest of the mustard. Heat to boiling. Continue boiling until the
drippings are shiny and thickened. Spoon the sauce over the roast and
slice it. Serve immediately. Good served with: Oven-roasted potatoes,
smashed potatoes, baked mushrooms in cream and a green salad.

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