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Preheat oven to 210C.
Mix mustard, jam and garlic together in a cup and baste roast all over with a spoon.
Coat the bottom of a roasting pan with oil.
Place roast into pan and bake for approximately 20 minutes to seal the outside.
Reduce temperature to 140-150C and slow roast meat for approximately 4-5 hours. For rarer beef, cook for less time.
Remove from oven and let stand for 15 minutes.