Italian Roast Beef - cooking recipe

Ingredients

5 to 10 lb. sirloin tip
1 1/2 tsp. salt (for each 5 lb. beef)
pepper to taste
1 Tbsp. horseradish
1 Tbsp. dry mustard
1 large clove garlic

Preparation

Rub horseradish and mustard over meat.
Cut garlic into 4 pieces.
With the sharp point of a knife, make 4 small gashes in the meat and bury the garlic in the meat.
Roast in 350\u00b0 oven for 1 1/2 hours.
Cover the meat tightly and cook for another 1 1/2 hours.
Remove meat from pan and let it get very cold.
Slice very thin and lay the meat in the leftover juices.
Let it simmer in the juices for at least 30 minutes.
(If there is not enough juice, add about 1 cup of water or beef bouillon.)