I made a paste using balsamic vinegar, garlic and Dijon mustard to cover the roast before it went into the oven. The roast turned out very well and it was a delicious supper.
|The staub dutch oven that I will use for cooking the pot roast.|
|The sirloin tip roast.|
|The paste of garlic, Dijon mustard and balsamic vinegar|
|The roast is ready to eat.|
2 to 3 pound beef roast such as a sirloin tip
2 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
ground pepper, according to taste
1/2 cup water
Place the roast in the dutch oven. Mix the paste of garlic, Dijon mustard and balsamic vinegar in a small bowl. Using a spreading knife or spatula, spread the paste over the roast. Sprinkle pepper over the roast. Add 1/2 cup of water to the bottom of the dutch oven. Bake covered for 2 1/2 to 3 hours at 325 degrees F. Let the roast sit on top of the stove for a few minutes before slicing.