Herb Crusted Eye Round Roast Beef
Ingredients
The roast
-
4
pounds
eye round roast
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
¼
cup
Dijon mustard
The herb crust
-
½
cup
crushed pork rinds
-
½
cup
Parmesan cheese, grated
-
¼
cup
shallots, minced
-
2
tablespoons
garlic, minced
-
2
tablespoons
parsley, minced
-
1
tablespoon
fresh thyme, chopped
-
¼
cup
melted butter
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Instructions
- Mince the shallots, garlic, and herbs, and mix them in a bowl with crushed pork rinds, Parmesan cheese, salt, and pepper.
- Preheat the oven to 275°F.
- Tie the roast with twine and rub it with 1 tablespoon of olive oil, seasoning generously with salt and pepper.
- Heat a pan over medium-high heat, add 2 teaspoons of oil, and sear the roast on all sides.
- Place the roast in a sheet pan or roasting pan and smear the top with Dijon mustard.
- Melt the butter and mix it with the herb crust ingredients until moist enough to hold together.
- Press the herb mixture onto the mustard-coated roast.
- Insert a meat thermometer into the roast and cook until it reaches 135°F for medium rare.
- Remove the roast from the oven, tent it with foil, and let it rest for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
348
Total fat
15.37g
Total carbohydrates
1.91g
Total protein
47.63g
Sodium
377mg
Cholesterol
98mg
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