Treat your guests to something special this holiday season with our herb and mustard crusted roast beef! Picture this: a juicy eye of round, jazzed up with a blend of fresh herbs and Dijon mustard, making it the star of the show for your next gathering.

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Oh, and the entire set is non toxic, FDA compliant, and free of PFAS, PFOS, PTFE, and heavy metals! The roasting pan from this set is my secret weapon for this recipe, ensuring even cooking and a perfect crust on that succulent eye of round.

And guess what? Holiday prep just got easier because you can snag this set up at a 20% discount using my exclusive code ‘breakthru’ at Larder and Vine. Trust me, these tools will be by your side throughout all the holiday baking!

Now, let’s talk presentation. I love serving right from the pan (because these pans are just gorgeous!), and the trivets from Larder and Vine are a showstopper. They match my pan perfectly, creating a combo that’s not only practical but also aesthetically pleasing. The thick silicone in these trivets limits heat transfer and is safe for temperatures up to 450°F – ideal for high-temperature roasting, just like what you’ll be doing with this roast beef recipe. 

Ingredients for herb and mustard crusted roast beef

Let’s grab the essentials and get this in the oven!

  • Eye of round
  • Olive oil
  • Salt
  • Black pepper
  • Dijon mustard
  • Garlic cloves
  • Parsley
  • Fresh oregano
  • Fresh rosemary
  • Fresh thyme

How to make herb and mustard crusted roast beef

  1. Preheat the oven.
  • Preheat your oven to 450°F (230°C).
  1. Prepare the beef.
  • Rub the eye of round with 2 tbsp of olive oil, ensuring an even coat.
  • Season the beef with 1 tsp of salt and ½ tsp of black pepper.
  • Brush the entire surface of the beef with ¼ cup of Dijon mustard.
  • In a small bowl, combine minced garlic, finely chopped parsley, oregano, rosemary, and thyme. Mix well.
  • Gently press the herb mixture onto the mustard-coated beef, ensuring it adheres.
  1. Roasting the beef.
  • Place the coated beef in a roasting pan and roast in the preheated oven at 450°F for 15 minutes. This initial high-temperature roast will help create a crust on the beef.
  • After 15 minutes, reduce the oven temperature to 350°F (175°C).
  • Continue roasting for approximately 1 hour or until the internal temperature reaches your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Adjust the time accordingly for your preferred doneness.
  1. Resting and serving.
  • Once the beef reaches the desired internal temperature, remove it from the oven.
  • Allow the roast beef to rest for at least 10 minutes before slicing. This resting period helps the juices redistribute throughout the meat, ensuring a juicy and flavorful roast.
  • Slice the roast beef against the grain into thin slices and serve the herb and mustard crusted roast beef slices on a platter.
Can I use a different cut of beef for this recipe?

While eye of round is recommended for this recipe, you can also use other lean cuts like sirloin or tenderloin. Adjust the cooking time based on the thickness of the cut.

Is it crucial to use fresh herbs, or can I use dried herbs instead?

Fresh herbs provide a more vibrant flavor, but you can substitute dried herbs if needed. Use about one-third of the amount specified for fresh herbs, as dried herbs are more concentrated.

What’s the purpose of the initial high-temperature roast?

The high-temperature roast at the beginning helps sear the beef, creating a flavorful crust. It locks in juices and contributes to the overall texture and taste of the roast.

Herb and Mustard Crusted Roast Beef

Herb and Mustard Crusted Roast Beef Recipe

4 from 1 vote
Treat your guests to something special this holiday season with our herb and mustard crusted roast beef! Picture this: a juicy eye of round, jazzed up with a blend of fresh herbs and Dijon mustard, making it the star of the show for your next gathering.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Servings 8 servings

Ingredients
  

  • 1 3.5 lbs eye of round
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup dijon mustard
  • 2 garlic cloves minced
  • ¼ cup parsley finely chopped
  • 2 tbsp fresh oregano finely chopped
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped

Instructions
 

  • Preheat your oven to 450°F (230°C). Rub the eye of round with 2 tbsp of olive oil, ensuring an even coat. Season the beef with 1 tsp of salt and ½ tsp of black pepper. Brush the entire surface of the beef with ¼ cup of Dijon mustard.
  • In a small bowl, combine minced garlic, finely chopped parsley, oregano, rosemary, and thyme. Mix well. Gently press the herb mixture onto the mustard-coated beef, ensuring it adheres.
  • Place the coated beef in a roasting pan and roast in the preheated oven at 450°F for 15 minutes. This initial high-temperature roast will help create a crust on the beef. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 1 hour or until the internal temperature reaches your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Adjust the time accordingly for your preferred doneness.
  • Once the beef reaches the desired internal temperature, remove it from the oven and allow the roast beef to rest for at least 10 minutes before slicing. This resting period helps the juices redistribute throughout the meat, ensuring a juicy and flavorful roast.
  • Slice the roast beef against the grain into thin slices and serve the herb and mustard crusted roast beef slices on a platter. Enjoy!

Notes

  • For precision in achieving the desired doneness, use a meat thermometer to check the internal temperature. This ensures your roast beef is cooked perfectly to your liking
 
  • Allowing the roast to rest after cooking is crucial. It gives the juices time to redistribute throughout the meat, ensuring a moist and flavorful result. Avoid cutting into the roast immediately to retain its juiciness.
 
  • Use the drippings from the roast to make a flavorful gravy. Mix with broth or wine over medium heat, strain, then thicken with flour and butter. Season to taste for a delicious gravy.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!