A flavorful and tender roast beef recipe with a delightful herb crust.
Take the beef roast out of the refrigerator and let it sit at room temperature for about 30 minutes.
Allowing the roast to reach room temperature ensures even cooking.
Preheat your oven to 325°F (165°C).
Preheating the oven ensures consistent cooking temperature.
If the roast is moist, pat it dry with paper towels and place it in a roasting pan.
Drying the roast helps the herb crust adhere better.
In a small bowl, mix together the butter, Dijon mustard, horseradish, garlic, parsley, and thyme.
Ensure the butter is softened for easier mixing.
Spread the herb mixture evenly over the surface of the beef roast using a palette knife.
Coat the roast evenly for a consistent flavor.
Place the roasting pan in the center of the oven and roast uncovered, allowing about 20 minutes per pound for medium-rare doneness.
Use a meat thermometer to check the internal temperature for precise doneness.
Remove the roast from the oven, transfer it to a cutting board, tent it with foil, and let it rest for 10 minutes before carving.
Resting the roast allows the juices to redistribute, making it tender.
Carve the roast into slices and serve with your favorite sides.
Slice against the grain for the most tender pieces.
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