Instructions
1. Mix mustard, wine, minced garlic (if using), tarragon and black pepper in small bowl. Mix paprika, chili powder, cumin, salt, pepper, wine and oil in gallon size food storage bag.
2. Cut narrow, deep slits in the roast all over and insert garlic slivers deeply or omit the garlic and insert fingers full of the mustard mixture into the slits or be brave and use both. You don't have to be neat, just get some of the flavors into the slits as deeply as you can. Refrigerate the rest of the mustard mixture.
3. Add the roast to the plastic bag, remove as much air as possible, and seal. Place in a dish (in case of leakage) and refrigerate all day or overnight. Turn occasionally if you can.
4. Preheat oven to 500 degrees F. Remove roast and mustard mixture from refrigerator and allow to come to room temperature. Once roast is room temperature, rub entire outside of roast with the rest of the mustard mixture.
5. Place the meat on a rack in an open roasting pan. Place the roast in the oven and close the door quickly. Reduce the temperature to 475 degrees. Do not open the oven door from this time on.
6. Roast for seven minutes per pound, then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door during this time.
7. Remove the roast from the oven, tent with foil, and allow to sit for 20 minutes. Carve across the grain into thin slices to serve.
Tags: mustard mixture, into slits, Remove roast, rest mustard, rest mustard mixture, roast oven, room temperature
