Herbed-Mustard Topped Beef Roast

Name: Herbed-Mustard Topped Beef Roast
Total time: 2 h 15 min
Yield: 16
Cuisine: American
Ingredients: Top Round Roast; Dijon-style mustard; fresh thyme; freshly ground black pepper; dairy sour cream; olive oil; shallots; salt

2 HRS 15 MINS

Time to Cook

16

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Round Roast (3 to 4 pounds)
1/4 cup plus 3 tablespoons Dijon-style mustard, divided
2 tablespoons chopped fresh thyme, divided
1 teaspoon coarse grind black pepper
1/3 cup reduced-fat or regular dairy sour cream
1 tablespoon olive oil
1/3 cup minced shallots
Salt

Preparation

Step 1

Preheat oven to 325°F. Combine 1/4 cup mustard, 1 tablespoon thyme and pepper. Spread mustard mixture evenly over all surfaces of beef Roast.
Step 2

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
Step 3

Meanwhile, combine remaining 3 tablespoons mustard and sour cream in small bowl; set aside. Heat oil in small saucepan over medium-low heat until hot. Add shallots and remaining 1 tablespoon thyme. Cook and stir 4 to 5 minutes or until shallots are tender and begin to turn golden. Remove from heat; stir into mustard mixture. Season with salt, as desired.

Cooking Tip: For 12 to 16 servings, mustard mixture can be doubled. Prepare in a medium saucepan.
Step 4

Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Step 5

Carve roast into thin slices. Season with salt, as desired. Serve with mustard mixture.

Nutrition Information

Nutrition information per serving, per 6 oz serving: 381 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 150 mg Cholesterol; 501 mg Sodium; 6 g Total Carbohydrate; 0.5 g Dietary Fiber; 55 g Protein; 4.9 mg Iron; 15.8 mg NE Niacin; 0.8 mg Vitamin B₆; 3 mcg Vitamin B₁₂; 9.5 mg Zinc; 62 mcg Selenium; 207.2 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Filed Under:

Pot Roast / Comfort Foods

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