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This tender, flavorful Herb Mustard Crusted Roast Beef recipe is a delicious option for Sunday dinner, entertaining or a special holiday meal.

Herb Crusted Roast Beef on a wooden cutting board with 3 slices carved off in front.  Also a bowl of creamy herb sauce and fresh herbs on the board.

Elevate your roast beef with a flavorful herb and mustard crusted exterior. Then take it up another notch by pairing it with this Creamy Herb Sauce or a Gorgonzola Cream Sauce. Sure to impress your family or guests!

I absolutely love this roast beef recipe for the following reasons:

  • Flavorful + Tender: thanks to the delicious herb mustard crust
  • Easy to make
  • Crowd pleaser: perfect choice for Sunday dinner, entertaining or a special holiday meal
  • Cost effective: While prime rib and tenderloin roasts are amazing, this is a delicious, cost-effective roast that will not disappoint!

What You’ll Need

You will need the following ingredients to make this Herb Mustard Crusted Roast Beef recipe:

Overhead photo on a white background of all the ingredients needed to make Herb Mustard Crusted Roast Beef with Creamy Herb Sauce.
  • Beef Roast: I recommend using either top sirloin or eye of round roast.
  • Avocado Oil: I love using avocado oil to sear the roast since it is a healthy, unrefined oil with a high smoke point.
  • Himalayan or Sea Salt + Freshly Ground Pepper: To season the roast with.
  • Fresh Herbs + Garlic: Finely chopped parsley, oregano, thyme, rosemary and garlic for the crust.
  • Hot Mustard: I like to use either Dijon or German hot mustard. This gets mixed with the herbs and garlic to form the crust for the roast beef.
  • Creamy Herb Sauce: I highly recommend making this Creamy Herb Sauce since it is the perfect complement for this roast beef.

Detailed ingredient list and directions located in the recipe card below.

Equipment Needed

You will need the following equipment:

How To Make Herb Mustard Crusted Roast Beef

To make this roast beef recipe, simply…

Process photo collage of steps showing how to make herb mustard crusted roast beef
Overhead photo of herb mustard crusted roast beef on a wooden carving board with 3 slices carved off.  There are also fresh herbs, bowl of creamy herb sauce and carving utensils laid out on the board.
  1. Sear Roast: Season the roast with salt and pepper and sear on all sides in a cast iron pan until golden brown. Then place the pan containing the roast in a 350F oven for 20 minutes.
  2. Spread On Herb + Mustard Mixture: Mix together the herbs, garlic and mustard and spread the mixture onto the top and sides of the roast.
  3. Roast In Oven: Return the roast to the oven and cook to your liking. For medium rare, pull out of oven when meat thermometer reads 125F or 135F for medium. Note: These temperatures are 5F below desired doneness since temperature will continue to rise a bit while resting.
  4. Rest: Transfer roast to a cutting board and tent loosely with foil. Allow to rest for 10 minutes before slicing. Serve slices of this roast with this creamy herb sauce and enjoy!

What To Serve With Roast Beef

You absolutely must serve it with this Creamy Herb Sauce – complements this roast beef so well! Or perhaps a drizzle of this Gorgonzola Sauce or Dijon Cream Sauce. Also add in a few sides – here are a few ideas:

Slices of roast beef on a white plate with a drizzle of creamy herb sauce down the middle.  There is also a bowl of the same sauce in the corner and a sprig of rosemary and thyme on each side of the plate.

Helpful Tips

Take roast out of fridge ahead of time

Let roast come to room temperature before cooking to allow it to cook more evenly. Remove from the fridge 45-60 min before cooking.

How long do you cook roast beef for?

This will depend on how well done you like your meat. I recommend either medium rare or medium for roast beef. A meat thermometer is the best way to ensure perfectly cooked meat. For medium rare, cook until meat thermometer reads 125F or 135F for medium. Note: These temperatures are 5F below the desired doneness since the temperature will continue to rise a bit as the roast rests.

Allow roast to rest before slicing

Transfer roast to a cutting board, tent loosely with foil and allow to rest for 10 minutes before slicing. This allows the juices to redistribute which results in a juicy roast.

Buy the best quality meat you can

When it comes to meat, I like to focus on meat that is local/grass-fed/pastured when possible. It is my top food category when it comes to prioritizing quality over quantity. You can read more about this in my post called: What Is Real Food? If possible, try to support a local farm or butcher. However, if this is not a possible sourcing option for you, there are also some amazing delivery programs that deliver thoughtfully sourced, high quality meat directly to your door. Examples include: ButcherBox (in the US) and truLOCAL (in Canada).

More Roasted Meat Recipes

I would love to hear from you in the comments below if you try this recipe!

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A few slices of herb mustard crusted roast beef on a white plate with creamy herb sauce drizzled over top.

Herb Mustard Crusted Roast Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 20 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6-8
  • Category: Main Dish
  • Method: Roast
  • Cuisine: American

Description

This tender, flavorful Herb Mustard Crusted Roast Beef recipe is a delicious option for Sunday dinner, entertaining or a special holiday meal.


Ingredients

  • 3 pounds (1.5 kg) beef roast (top sirloin, eye of round roast)
  • 2 tablespoons avocado oil
  • Himalayan or sea salt + freshly ground pepper
  • 1/2 cup finely chopped parsley
  • 3 tablespoons finely chopped oregano
  • 3 tablespoons finely chopped thyme
  • 3 tablespoons finely chopped rosemary
  • 3 cloves garlic, minced
  • 1/4 cup hot mustard (i.e. Dijon or German mustard)
  • Optional (but highly recommended): Creamy Herb Sauce

Equipment Needed:


Instructions

  1. Preheat oven: Preheat oven to 350F / 180C.
  2. Sear roast: Heat avocado oil in a cast iron pan over medium-high heat.  Pat roast dry with some paper towel, season well with salt and pepper and place in pan to sear on all sides until golden brown (approx. 2-3 min per side).
  3. Roast in oven: Place the cast iron pan containing the roast into the oven for 20 minutes.
  4. Mix topping: Meanwhile, mix together the parsley, oregano, thyme, rosemary, garlic and mustard in a small bowl.  
  5. Spread on topping: After 20 minutes, remove the pan from the oven and spread the herb mustard mixture onto the top and sides of the roast.
  6. Continue roasting: Return the roast to the oven and cook to desired degree of doneness.  For medium rare, pull out of the oven when meat thermometer reads 125F (approx. another 25-30 min) or 135F for medium.  (Note: these temperatures are 5F below desired doneness since temperature will continue to rise a bit while resting).
  7. Rest: Transfer roast to a cutting board and tent loosely with foil.  Allow to rest for 10 minutes before slicing.
  8. Serve: Serve with this Creamy Herb Sauce and enjoy! 

Notes

  • Let roast come to room temperature before cooking.  Remove from fridge 45-60 min before cooking.

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About Vanessa Gilic

I want to help you make delicious food using real ingredients! Explore a variety of easy to follow, real-food recipes ranging from healthy eats to comfort food. Welcome to Maple + Mango – I'm so happy you're here!

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8 Comments

  1. Ariane says:

    I made this for supper this evening and it was fantastic!!! I didn’t have a cast iron skillet (I’m still amassing my cookware- life is tough in your 20s!), but I seared the roast in a large pan on all sides, using a spatula and my hands to flip it around (if anyone saw they’d probably laugh), and then placing it in a deep pan to cook. I added a small amount of chocolate mint to the herbs as well and omitted the parsley bc we had none on hand. Coincidentally, we were also out of tinfoil, so I used the same deep pan (once I drained the juices to make a gravy- the drippings from this recipe can make a mean gravy) to cover it. Thank you SO much for this recipe!!! It turned out spectacularly!






    1. Vanessa | Maple + Mango says:

      I am so happy to hear that you enjoyed this recipe! I love your resourcefulness – it took me quite a while to collect my kitchen tools (in my 20s, I basically had a random and super ugly collection of things that family didn’t want lol).

  2. Laura says:

    This is a great recipe. I don’t have to guess at anything. You’ve taken the time to walk me through it.






    1. Vanessa | Maple + Mango says:

      Thanks so much!

  3. Katherine | Love In My Oven says:

    Herb crusted anything, and count me in for sure!! These look so fabulous! I love roast beef, especially when it’s juicy and moist like this one. This looks amazing. Pinning for a special Sunday night dinner!






    1. Vanessa | Maple + Mango says:

      I am totally with you on the “herb crusted” love! Hope you enjoy it!

  4. Colleen says:

    MMM, I haven’t cooked a roast in quite a while, and now I’m inspired. It looks perfectly cooked!






    1. Vanessa | Maple + Mango says:

      Thanks! It disappeared really quickly here:)