Herb Crusted Roast Beef
Elevate your holiday table or special occasion with this Herb Crusted Roast Beef, a show-stopping centerpiece that combines tender, juicy flavor with a crispy, aromatic crust. This recipe starts with a prime cut of beef roast, coated generously with a fragrant blend of fresh rosemary, thyme, parsley, garlic, and a tangy touch of Dijon mustard. A layer of golden panko breadcrumbs adds satisfying crunch, while olive oil ensures a beautifully crisp finish. Perfectly roasted to tender, medium-rare perfection in just 90 minutes, this dish balances gourmet flavors with easy-to-follow preparation. Serve it alongside classic accompaniments like roasted vegetables or creamy mashed potatoes to create an unforgettable meal for six. Keywords: herb crusted roast beef, holiday roast, beef roast recipe, crispy crust beef, festive dinner ideas.
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Recipe Information
Ingredients
- 4 pounds Beef roast (prime rib or top sirloin)
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 3 tablespoons Fresh parsley
- 4 cloves Garlic cloves, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Line a roasting pan with aluminum foil and place a roasting rack inside.
Pat the beef roast dry with paper towels to ensure a good crust forms during cooking.
In a small bowl, combine the rosemary, thyme, parsley, minced garlic, Dijon mustard, olive oil, salt, and pepper. Mix well to create an herb paste.
Rub the herb paste evenly over the entire surface of the beef roast, pressing gently to adhere.
In a separate small bowl, mix the panko breadcrumbs with a tiny drizzle of olive oil. Press the breadcrumbs gently onto the herb-coated roast for a crispy finish.
Place the beef roast on the prepared roasting rack in the roasting pan.
Insert a meat thermometer into the thickest part of the roast. Make sure it does not touch bone if using a bone-in cut.
Roast in the preheated oven for approximately 1 hour 30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Remove the beef from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Slice the roast into 1/2-inch thick slices and serve warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
5010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.0 g | 514% | |
| Saturated Fat | 149.5 g | 748% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7026 mg | 305% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 331.6 g | 663% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 5090 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
