Description
This tender, flavorful Herb Mustard Crusted Roast Beef recipe is a delicious option for Sunday dinner, entertaining or a special holiday meal.
Ingredients
Scale
- 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:
- Cast Iron Pan: I use a 12-inch cast iron skillet
- Digital Meat Thermometer: to ensure perfectly cooked meat
Instructions
- Preheat oven: Preheat oven to 350F / 180C.
- 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).
- Roast in oven: Place the cast iron pan containing the roast into the oven for 20 minutes.
- Mix topping: Meanwhile, mix together the parsley, oregano, thyme, rosemary, garlic and mustard in a small bowl.
- 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.
- 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).
- Rest: Transfer roast to a cutting board and tent loosely with foil. Allow to rest for 10 minutes before slicing.
- 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.
