Mustard Roast Beef
Elevate your dinner table with this Mustard Roast Beef, a mouthwatering centerpiece featuring a perfect balance of bold flavors and tender texture. This recipe combines the tangy richness of Dijon and whole grain mustard with the aromatic freshness of garlic, rosemary, and thyme for a flavorful crust that seals in the juices of a top round or sirloin tip roast. Roasted to perfection with a splash of beef broth and optional red wine, this dish creates drippings that transform into a savory homemade gravy. Ready in just over an hour and a half, with only 15 minutes of prep, this fuss-free roast is ideal for holiday feasts or cozy family dinners. Serve it thinly sliced alongside the gravy for an elegant and satisfying meal. Keywords: mustard roast beef, beef roast recipe, Dijon mustard, flavorful roast beef, holiday dinner ideas, easy roast beef recipe.
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Recipe Information
Ingredients
- 3 lbs beef roast (e.g., top round or sirloin tip)
- 3 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 cup beef broth
- 0.5 cup red wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels to remove excess moisture, ensuring a good sear.
In a small bowl, mix together the Dijon mustard, whole grain mustard, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to form a paste.
Rub the mustard mixture all over the beef roast, ensuring it is evenly coated on all sides.
Place the roast on a roasting rack set inside a roasting pan, fat side up.
Pour the beef broth into the bottom of the roasting pan to catch drippings and add moisture to the roasting process. If using, add the red wine as well.
Roast the beef in the preheated oven for about 20 minutes per pound for medium-rare, or until the internal temperature reaches 130°F (54°C). Use a meat thermometer for accuracy.
Once the roast reaches your desired doneness, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 15–20 minutes to allow the juices to redistribute.
Transfer the drippings from the roasting pan to a small saucepan. Simmer over medium heat, skimming off any fat, and season to taste to create a simple gravy.
Slice the roast beef thinly against the grain and serve with the homemade gravy on the side.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 5199 mg | 226% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 406.5 g | 813% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 5797 mg | 123% | |
*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.
