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very easy
Prep Time
10 mins
Total Time
1 h 50 m


3 tbsp
whole-grain Dijon mustard
45 mL
5 tsp
all-purpose flour, divided
25 mL
1 tsp
olive oil
5 mL
1 tsp
herbes de Provence
5 mL
1/2 tsp
black pepper
2 mL
top sirloin roast (approx. 1.5 kg/3 lb)
2 cups
beef stock
500 mL


Step 1

Preheat oven to 230°C (450°F). In bowl, mix mustard, 1 tsp (5 mL) flour, oil, herbes de Provence and pepper. Brush mixture onto the roast and place in roasting pan. Roast 10 min., then reduce oven to 160°C (325°F). Cook approx. another 1 hr 5 min., then use an instant-read thermometer to check internal temperature. Check for 50°C (120˚F) for rare, 55°C (130°F) for medium-rare and 71°C (160°F) for medium. Cook additional 15 min. durations, if required, until desired doneness.

Step 2

Transfer roast to a platter and tent loosely with foil to rest 15 min.

Step 3

Meanwhile, make the gravy by placing the roasting pan on the stovetop over medium-high heat. Mix the beef stock with the remaining 4 tsp (20 mL) flour until smooth. Stir mixture into the pan drippings, scraping up browned bits and bringing gravy to a simmer. Carve roast and serve gravy alongside.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving: 1/12 of recipe
10 g
Saturated Fat:
4 g
2 g
70 mg
27 g
270 mg
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