2½ pound boneless sirloin tip or eye round roast, trimmed and ties
2 cloves garlic, slivered
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon black pepper
sprigs of fresh thyme for garnish
Preheat oven to 325 degrees. Using a small sharp knife, cut small slits in roast, spacing them evenly over the surface. Insert garlic slivers into slits. Rub roast with mustard; sprinkle with thyme and pepper. Place the meat on a roasting. Roast until an instant-read meat thermometer inserted into the thickest part of the meat registers 150 degrees for medium, about 1 hour and 15 minutes. Transfer meat to a carving board and let stand for 10 minutes. Remove the string; garnish with thyme sprigs. Carve into thin slices and serve.