Ingredients
- 2½ – 3 lb boned and tied sirloin tip roast
- 3 small cloves garlic, slivered
- 2 tbsp Dijon-style mustard
- ½ tsp dried thyme leaves
- 6 slices bacon
Make it step by step
- Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast.
- Rub with 1 tablespoon of the mustard. Sprinkle with the thyme.
- Place on roasting rack.
- Top roast with the bacon, with ends covered the sides.
- Insert meat thermometer into the thickest portion of the meat.
- Roast at 325°F until meat thermometer registers 145°F for rare, or 160°F for medium to well done.
- Transfer meat to serving board or platter. Remove bacon and strings. Replace bacon.
- Pour pan drippings into small skillet.
- Whisk in remaining 1 tablespoon mustard and heat to boiling.
- Continue boiling until drippings are shiny and thickened.
- Spoon sauce over roast, slice and serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.