Roast Beef with a Classic Breadcrumb Garlic Herb Crust
Elevate your Sunday dinner with this Roast Beef with a Classic Breadcrumb Garlic Herb Crust—a show-stopping centerpiece that's as flavorful as it is elegant. This recipe combines a tender, juicy beef roast with a golden, aromatic crust made from crispy panko breadcrumbs, fresh garlic, and herbs like parsley, thyme, and rosemary. A layer of Dijon mustard ensures the crust clings beautifully while adding a subtle tang that perfectly complements the rich beef. This hassle-free recipe requires just 20 minutes of prep, making it ideal for special occasions or holiday feasts. Serve this savory roast alongside roasted vegetables or creamy mashed potatoes for a crowd-pleasing meal that’s sure to impress. Keywords: roast beef recipe, garlic herb crust, breadcrumb crust, holiday beef roast, special occasion dinner.
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Recipe Information
Ingredients
- 4 pounds beef roast (ribeye, sirloin, or top round)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup panko breadcrumbs
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 3 tablespoons Dijon mustard
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Place the beef roast on a wire rack set inside a roasting pan.
Rub the beef with 2 tablespoons of olive oil, then sprinkle evenly with kosher salt and black pepper, ensuring all sides are coated.
In a medium bowl, mix together the panko breadcrumbs, minced garlic, parsley, thyme, rosemary, melted butter, and a pinch of salt. Stir until all ingredients are well combined.
Brush the top and sides of the beef roast with Dijon mustard, creating an even layer. This will help the breadcrumb mixture adhere to the roast.
Press the breadcrumb mixture firmly onto the mustard-coated surface of the beef roast, forming a crust. Make sure the crust is evenly applied and adheres well to the sides.
Transfer the roast to the preheated oven and cook for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or your preferred level of doneness.
Once cooked, remove the roast from the oven and loosely tent it with aluminum foil. Allow it to rest for 15 minutes before slicing.
Slice the roast into thin pieces and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 727 mg | 15% | |
*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.
