Soy-Free Herb-Crusted Roast Beef
Elevate your next dinner party or family meal with this Soy-Free Herb-Crusted Roast Beef, a show-stopping centerpiece that’s packed with bold, natural flavors. This recipe takes a classic roast beef to the next level, coating it in a fragrant crust of fresh rosemary, thyme, parsley, and garlic, all enhanced by a tangy layer of Dijon mustard. Perfect for those avoiding soy, this tender and juicy oven-roasted beef doesn’t skimp on taste or texture. With just 20 minutes of prep time, you’ll create a flavorful herbaceous crust that seals in the richness of the roast while forming a delectable golden exterior. Whether you choose ribeye, tenderloin, or top sirloin, this is an elegant, gluten-free main course that’s ideal for holidays, celebrations, or a cozy Sunday dinner. Serve it sliced thin alongside your favorite sides, and watch it become the highlight of the table!
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Recipe Information
Ingredients
- 4 pounds Beef roast (choose ribeye, tenderloin, or top sirloin)
- 2 tablespoons Olive oil
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Fresh thyme, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 6 cloves Garlic, minced
- 1 tablespoon Sea salt
- 1 tablespoon Black pepper, freshly ground
- 3 tablespoons Dijon mustard
Instructions
Preheat your oven to 450°F (230°C).
Pat the beef roast dry with paper towels to ensure the herb crust adheres well.
Rub olive oil all over the surface of the beef to add moisture and help the herbs stick.
In a small bowl, combine the chopped rosemary, thyme, parsley, minced garlic, sea salt, and black pepper.
Spread Dijon mustard evenly over the entire surface of the beef.
Press the herb mixture onto the mustard-coated roast, ensuring an even layer wraps around all sides.
Place the herb-crusted roast on a rack in a roasting pan to allow air circulation and even cooking.
Insert an oven-safe meat thermometer into the thickest part of the roast.
Roast the beef in the preheated oven for 15 minutes to create a nice crust, then reduce the temperature to 325°F (165°C).
Continue roasting the beef until the thermometer reads your desired doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium, approximately 1.5 to 2 hours.
Remove the roast from the oven, tent with aluminum foil, and let it rest for 15 minutes before carving.
Slice the roast beef against the grain in thin slices and serve.
Nutrition Facts
Calories |
5677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.7 g | 594% | |
| Saturated Fat | 180.4 g | 902% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 9015 mg | 392% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.3 g | ||
| Protein | 352.3 g | 705% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 290 mg | 22% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 4731 mg | 101% | |
*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.
