Best Traditional Roast Beef

I have been making the recipe for over thirty years.
This traditional Roast Beef is sure to be a crowd pleaser.

Ingredients:
1 Beef Top Round Roast (4 to 6 lb)
2 Tbsp plus 2 tsp chopped fresh thyme
2 Tbsp garlic-pepper seasoning
2 Tbsp minced shallot
1 cup dry red wine
2 tsp country Dijon-style mustard
1 Tbsp butter, softened

Directions:
Heat oven to 350 degrees F.
Combine 2 Tbsp thyme and garlic-pepper seasoning;
press onto beef roast.
Place roast, fat side up, on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered
in thickest part of beef, not resting in fat.
Do not add water or cover.
Roast in 350 degrees F.
oven 15-18 minutes per pound for medium rare;
20 minutes per pound for medium doneness.
Remove roast when meat thermometer registers 135 degrees F.
for medium rare; 150°F for medium. Let stand 15 minutes.
Skim fat from drippings. Combine drippings,
shallot and 2 tsp thyme in medium saucepan.
Cook and stir over medium heat 2 to 3 minutes
or until shallot is crisp-tender.
Add wine and mustard; simmer 8 to 10 minutes
or until sauce is reduced to 3/4 cup.
Stir in butter; season with salt and pepper.
Carve roast; season with salt. Serve with sauce.