Preheat oven to 200C. Brush the beef roast lightly with oil. Season it well with ground pepper and salt. Rub the pepper and salt into the roast.
Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Spread the seeded mustard over the top of the beef roast.
Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve the beef roast with salad.
Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Placing the roast on a rack in the roasting dish helps the beef to brown evenly. To keep the beef roast moist, a little water is added to the roasting dish (too much will create too much steam). Top the water up as the beef roast cooks.
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