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Garlic, Herbed Beef Roast
Category: entrée/beef
Yield: 6-8 servings
Prep Time: 15 mins
Cooking Time: 1½ - 2 hrs
My Rating: 4 stars
Oven: 450°		 Source: about dot com, southern foods : Southern Food
Ingredients:
  • 1 eye of round roast, about 3 to 4 pounds water
    The Rub:
  • 1 tablespoon butter, room temperature
  • 1 teaspoon finely grated lemon peel
  • ½ cup Dijon or Creole mustard or other spicy brown mustard
  • 2 tablespoons red wine
  • 3 large cloves garlic, minced
  • ½ teaspoon dried leaf tarragon
  • 1 teaspoon dried thyme
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon salt
Method:
  1. Heat oven to 450°. Line a roasting pan with foil; place a rack or several pieces of celery in the pan.
  2. In a small bowl combine butter, mustard, wine, minced garlic, taragon, lemon peel, thyme, salt, and pepper. Spread butter mixture over roast, coating thoroughly on all sides and massaging meat.
  3. Place the roast, fat side up, on the rack or on a few celery ribs. Add some water or broth (about ½ to 1 cup) to the pan to keep juices from burning.
  4. Put in the oven; reduce heat to 325°. Roast for about 1 to 1 ½ hours, or until a meat thermometer registers about 150° to 160° for rare to medium. Let rest for about 10 minutes before slicing.
Notes: After separating the fat from the juice, a nice gravy can be made.
Last reviewed and updated: 26 December, 2007 22:01
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