Cross Cut Beef Dijon Herb Roast & Pan Gravy

Serves : 4-6 people
Prep time : 20 minutes
Cook time : 60-90 minutes
Smoker Pellets : Hardwood pellets in ‘Competition Blend’
Cut : Five Marys dry-aged beef cross cut roast
Tip : This roast is best sliced medium rare

ingredients :

1 4-pound cross cut beef roast

4 tablespoons soft butter

2 tablespoons Dijon mustard

1 clove garlic, crushed and minced

1 tablespoon rosemary, finely chopped

Salt and pepper to taste

1 cup dry white wine

For the gravy

1 cup beef broth

1 tablespoon flour

instructions:

1. Set smoker to 450 degrees
2. Sear the roast on all sides; this should take about 15 minutes
3. Meanwhile, in a small bowl, mix butter, mustard, garlic, and rosemary thoroughly
4. Place the seared roast in a cast iron skillet
5. Smear the butter all over the top
6. Season the meat liberally with salt and pepper, then add white wine to the skillet
7. Lower the heat to 300 degrees and cook 60-90 minutes until the internal temperature reaches 145 degrees
8. Remove, tent with foil, and allow meat to rest 30 minutes. 
9. While the roast rests, prepare the pan gravy
10. Bring the pan juices to a simmer over medium heat on your indoor stove
11. Add beef broth and bring to a simmer
12. Whisk in flour
13. Stir until the sauce begins to thicken
14. Spoon the sauce over sliced meat.

If you’re looking for a great smoker – our favorites are the US Stove Grills!

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Enjoy! – from all of us at Five Marys Farms