Slow Roasted Beef And Garlic With Mustard Cream - cooking recipe

Ingredients

18 None shallots
1 None beef roast, such as eye round or top round (about 5 1/2 lbs)
2 tbsp olive oil
1/2 cup red wine
2 stems fresh thyme, leaves stripped
2 bulbs garlic, top 1/4 inch removed
1 cup beef stock
1/2 cup sour cream
2 tbsp coarse grain mustard
None None Steamed green beans, to serve

Preparation

Preheat the oven to 250\u00b0F. Place the shallots in a heatproof bowl; cover with boiling water and let stand for 5 mins. Drain, peel away the skins.
Rub beef all over with oil. Heat a large flameproof roasting pan on medium heat. Cook beef until browned all over. Add wine and simmer, uncovered, until reduced by half. Remove pan from the heat. Sprinkle the beef with salt and thyme. Add garlic, shallots and stock to the pan. Cover tightly with foil.
Roast for 2 1/2 hours. Remove foil; baste meat with the pan juices. Roast, uncovered, for 2 hours. Remove from oven. Let stand, loosely covered with foil, for 30 mins before slicing.
Meanwhile, for the mustard cream, combine the sour cream and mustard in a small bowl. Serve beef with shallots, garlic, strained pan juices, mustard cream and steamed green beans.