Herb-Crusted Roast Beef
Serving Size / Yield
- 1 boneless beef eye round roast
- salt and black pepper
- 1/2 C. plus 2 T. vegetable oil
- 5 cloves garlic
- 1 bunch parsley, leaves only
- 1/2 bunch fresh thyme, leaves only
- 8 sprigs fresh oregano
- 2 T. mustard powder
Preheat oven to 350 degrees Fahrenheit.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add two tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 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 , about 45 minutes.
Let roast rest 10 minutes before slicing