Herb and Mustard-Crusted Roast Beef

I love this roast beef because it is:

• Flavorful and tender: the herb mustard crust adds great flavor and keeps the meat juicy.
• Simple to prepare: basic steps—sear, coat, and roast—deliver restaurant-quality results.
• Great for groups: serves well for Sunday dinners, gatherings, or holiday tables.
• Cost-effective: an excellent alternative to more expensive cuts that still tastes special.

What You’ll Need

Ingredients for Herb Mustard Crusted Roast Beef:

• Beef roast: Top sirloin or eye of round (about 3 pounds is a common size).
• Avocado oil: or another high-smoke-point oil for searing.
• Salt and freshly ground pepper: to season the roast.
• Fresh herbs and garlic: finely chopped parsley, oregano, thyme, rosemary, and minced garlic for the crust.
• Hot mustard: Dijon or another hot mustard to bind the herbs and form the crust.
• Optional accompaniment: a creamy herb sauce pairs especially well with this roast.

See the recipe card below for the full ingredient list and exact measurements.

Equipment Needed

Recommended equipment:

• Cast iron pan: a 12-inch skillet works well for searing and transferring straight to the oven.
• Digital meat thermometer: the most reliable way to achieve your preferred level of doneness.

How To Make Herb Mustard Crusted Roast Beef

Follow these straightforward steps to make the roast:

1. Sear the roast: Pat the roast dry and season generously with salt and pepper. Heat oil in a cast iron pan over medium-high heat and sear the roast on all sides until golden brown. Transfer the pan to a preheated 350°F (180°C) oven for 20 minutes.
2. Prepare the herb-mustard mixture: In a small bowl, combine chopped parsley, oregano, thyme, rosemary, minced garlic, and hot mustard to make a spreadable paste.
3. Coat the roast: Remove the pan from the oven after the initial 20 minutes. Spread the herb-mustard mixture evenly over the top and sides of the roast.
4. Finish roasting: Return the roast to the oven and continue roasting until it reaches your desired internal temperature. For medium-rare, remove when the thermometer reads about 125°F; for medium, remove at about 135°F. These targets are slightly below final doneness to allow for carryover cooking during resting.
5. Rest and slice: Transfer the roast to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice against the grain and serve with your chosen sauce.

What To Serve With Roast Beef

This roast shines with a creamy herb sauce, but it also pairs beautifully with gorgonzola cream, mushroom cream sauce, or a Dijon cream sauce. Good side dishes include:

• Potatoes: mashed, creamy whipped, cheesy, roasted, or baked.
• Vegetables: roasted asparagus, Brussels sprouts, mixed root vegetables, garlic butter green beans, or steamed broccoli.
• Salad: a fresh salad balances the richness—think mixed greens or a seasonal composed salad.
• Stuffing: a savory sage and onion stuffing can be a hearty complement.
• Crusty bread: bread and butter are always welcome alongside roast beef.

Helpful Tips

Bring the roast to room temperature

Remove the roast from the refrigerator 45–60 minutes before cooking so it cooks more evenly.

Cooking times and temperatures

Cooking time depends on roast size and desired doneness. Use a digital meat thermometer for accuracy. Aim to remove the roast from the oven about 5°F (3°C) below your target doneness to account for carryover cooking while the meat rests.

Rest before slicing

After roasting, tent the meat with foil and rest for about 10 minutes. Resting allows the juices to redistribute, resulting in a juicier, more tender roast.

Choose quality meat when possible

Select the best quality roast you can find within your budget. Local or responsibly sourced meat often offers better flavor and texture. Supporting a trusted butcher or farm can make a noticeable difference.

⬇ PIN it for later! ⬇