My aunt used to make a delightful roast of beef which had a crust (for a sealant, I suppose) all over it. It was always so tender!
I wish I had asked her for the recipe/technique when I had the chance. I do know that it was a paste-like mixture that incorporated flour, softened butter (or margarine) and dry mustard. But I have no idea of what the ratio of said ingredients should be.
Also, I believe she started the roast in a very hot oven in order to 'set' the crust... and then turned the temperature down for the remainder of the cooking time. Here again, I don't have any specifics.
Is anyone familiar with this type of roast beef preparation? I'd sure love to recreate the wonderful roasts she made.
Thank you for any advice or tips,