Mustard Crusted Roast Beef
The last time I went to the store to pick up meat, I came across a really good deal for Eye of Round roast. ($2.89 a pound, woot!) So, I picked up two roasts to use this week. This one, the first one, I made tonight while Mr. Man was sitting at the bar and we discussed which direction we want to take the website in. It really is just so lovely to have that bar/kitchen area where we can share and work together.
Anyhow, because I also had happened to have made a new batch of homemade mustard, it seemed like a great starting point to use on my roast. I was shooting for a medium-rare, but I ended up with medium to medium-well. I became distracted during the final “coasting” process, and failed to pull it out of the oven in time. Fortunately I managed to save it at the last minute and it didn’t end up (too) over-cooked. With such a lean and tough cut of meat as eye of round, you really want to avoid overcooking. Otherwise your nice, juicy roast will turn in to a big piece of leather.
For best results, make sure to let the beef come up to room temperature before roasting, and when serving it, remember to cut across the grain of the beef. Cooking it at such a high temperature at the offset, allows for a delicious crust to form on the outer layer. The brown sugar in the coating, caramelizes and you end up with a sublime and juicy center surrounded by a complex and flavorful exterior.
- 1 – 2-3 lb Eye of Round Beef Roast
- 1/4 cup Homemade Mustard or other Brown Mustard
- 1 tbs Roasted Garlic
- 1 tbs Brown Sugar
- 1 tsp Kosher Salt
- Preheat Oven to 500°
- In a small bowl, mix together the Kosher Salt, brown sugar, roasted garlic and mustard
- Spread the mustard mixture on the beef, coating both sides
- Insert a meat thermometer in to the thickest part of the roast
- Place the roast on a rack inside of a roasting pan
- Place in the oven and roast for 20 minutes
- Turn the oven down as low as you can (I set mine to 170°)
- Remove from oven when roast internal temperature reaches 130° (for medium rare)
- Cover with foil and allow to rest for 20 minutes before slicing.