Creamy Herb Sauce:
- 1 cup beef broth
- Nonstick cooking spray
- 2 teaspoons dried crushed rosemary
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- One 5-pound boneless top loin roast or eye of round roast, trimmed
- 3 tablespoons olive oil
- Fresh rosemary, as garnish, optional
For the creamy herb sauce: In a small bowl, combine the mayonnaise, sour cream, rosemary and mustard and mix well. Cover and chill for up to 3 days.
For the roast: Preheat the oven to 250 degrees F. Line a roasting pan with aluminum foil. Pour the beef broth into the roasting pan. Place the rack over the broth, and spray with nonstick cooking spray.
In a small bowl, combine the rosemary, salt and pepper. Rub the mixture evenly over the roast.
In a large skillet, heat the olive oil over medium-high heat. Add the roast and cook until browned, 2 to 3 minutes per side. Place the roast on the prepared rack in the roasting pan. Cover tightly with aluminum foil. Bake for 45 minutes to 1 1/2 hours (depending on the shape of the roast), or until a meat thermometer inserted in the center of the roast reads 125 degrees F.