Herb-Crusted Roast Beef

From: Chef #1334581

On Oct 31, 2009

I made this amazing recipe the other night for my family. The tantalizing smell nearly drove us crazy as we waited for the roast to cook! This is the only way I will prepare roast beef from now on! I used fresh herbs instead of dry and I used a bone in ribeye roast-AMAZING!!! YUMMMMM!! Michele

From: princessbride029

On Apr 14, 2009

We loved this! I made a mini-roast (not sure what cut I had, but it was only 2 or 3 pounds) - just used a meat thermometer and watched it till medium. We enjoyed the blend of flavors, and although there seems to be a lot of ingredients at first glance, it took hardly any time to throw together. I'll be making this again for sure (probably next time we have company!). Thanks for sharing!!

From: PanNan

On Jul 3, 2005

What a perfect way to use an inexpensive cut of beef! I used a cheap, lean round rump roast and followed the recipe except for substituting minced fresh herbs for the dried (using larger quantity than listed). The liquid did dry on the bottom of the pan as it cooked, but when I added water it deglazed, and I was able to make the gravy. Next time, though, I think I'll add a little water, and rest the roast on some onions in the pan. I took the roast out at 148 degrees, and it was nice and pink when I sliced it, but by the time I photographed and served it, it lost most of the pink, so I'll take it out at 144 or so next time. Everyone just raved about how delicious it was, and the aroma in the house was amazing.

From: Dreamgoddess

On Aug 31, 2003

This was the most superb roast beef I have ever cooked. I cooked it to medium rare and used the gravy for mashed potatoes. The combination of herbs and mustard used on this roast created a sublime aroma throughout my whole house as it cooked...and the taste was to die for. I've never been able to cook a decent roast until now. This will be the roast beef recipe that I use from now on. Thanks NurseDi for another wonderful recipe!