Holiday Herb-Crusted Roast Beef

Serving:
Prep Time:
Cooking Time:

Ingredients

Rancher's Reserve Top Round Roast (3lb)

1/3 cup fresh parsley chopped fine

2 tbsp minced fresh thyme

1 shallot, minced

1 tbsp Dijon mustard

2 tbsp olive oil

4 tbsp unsalted butter room temperature

1 tbsp salt

Rosemary leaves (for garnish)

In a small bowl, mix parsley, thyme, and shallot.
Remove 2 tbsp of the herb mix and set aside in another bowl.
Add mustard and 1 tbsp of oil to the original herb mix and whisk together until combined.
In the other bowl of herb mix, mix butter with a fork until everything is combined well.
Butterfly the roast and season generously with salt and pepper.
Spread the mustard mixture throughout the interior of meat with your hands.
Return the meat to its original shape and tie with kitchen twine.
Let beef rest in the fridge at least 4 hours.
In the meantime, preheat oven to 275 degrees.
When ready, heat remaining oil in a large, oven-safe skillet and sear beef on all sides, until slightly browned.
Once ready transfer to oven and cook for 1 1/2 to 2 hours, or until the meat thermometer reads 135-140 degrees (for medium rare).
Transfer beef to a cutting board to sit.
Spread a generous dollop of the herb butter over the roast and cover with foil.
Let sit for an additional 20 minutes before slicing and serving.