Mustard Spiced Roast Beef With Onion Gravy

• 1 head garlic, roasted
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh thyme leaves
• 2 tbsp mustard
• 2 tbsp cranberry chutney
• 1 tsp olive oil
• 1 (5 lb) bottom round beef roast, at room temperature
• None None Onion Gravy
• 2 tsp olive oil
• 1 cup sliced onion
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 tbsp chopped fresh parsley leaves
• 1 1/2 cups beef broth
• None None pearl onions and fresh herbs, to garnish

1. Preheat oven to 350u0b0F. Mash together garlic, rosemary, thyme, mustard, chutney and olive oil. Season then roast for 1 hour 30 mins. Coat roast with seasoning mixture and roast until a thermometer inserted in the thickest part reads 140u0b0F. Let rest for 15 mins before carving.
2. Meanwhile, for the onion gravy, heat 2 tsp oil in a saucepan over medium heat. Cook onion for 20-25 mins, or until light golden brown. If pan seems too dry, add a little water. Add tomato paste and flour. Cook for 1 min. Add parsley and beef broth. Simmer for 15 mins. Season.

garlic, rosemary, thyme, mustard, cranberry chutney, olive oil, beef roast, onion, olive oil, onion, tomato, flour, parsley, beef broth, pearl onions

Taken from recipes-plus.com/api/v2.0/recipes/31600 (may not work)