Herb-Crusted Roast Beef

Roast beef is probably my favorite Christmas dinner.  We don’t have beef too terribly often, and it’s always so festive!  Aside from a kerfluffle involving the meat thermometer counting backwards, it was relatively simple to make, too…and came out perfectly!  Definitely a keeper.  This is a modified Food Network recipe.

roast

  • 1 3-4 pound boneless beef roast (round or spoon roasts are perfect for this)
  • Salt and freshly ground black pepper
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 5 cloves garlic
  • 1 bunch parsley, leaves only
  • 1/2 bunch fresh thyme, leaves only
  • 2 sprigs fresh rosemary, leaves only
  • 2 tablespoons mustard powder
  • water

Preheat oven to 350 degrees F.

Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.

Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about one hour.  During roasting, add small amounts of water to the roasting pan to facilitate pan drippings for gravy, etc.

Let roast rest 10 minutes before slicing and serving.

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