Transfer roasting pan to oven and cook for 30 minutes. Turn oven down to 225F and cook for another 60 to 80 minutes, until medium-rare or medium, depending on preference. Let meat rest for 15 minutes before cutting.
Gluten free perfect for any sandwich or recipe
A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant and so delicious you'll want to pick it off and eat it while the roast rests.More Beef Recipes
Trim up a 2lb - 3lb boneless beef eye round roast and generously season with Kosher salt and ground pepper. Saut in 2 tablespoons of olive oil in a large skillet until browned all over. Make sure all sides are browned! This will take about 8 minutes. Remove and place in a baking pan. Or, if you are using an oven-proof skillet, pour off excess drippings and keep the beef in the skillet.
Maille is my favorite mustard brand. Its known for quality, excellence, and tradition. Did you know Maille was founded in 1747? Maille uses the highest quality ingredients to bring delicious flavors to their products.
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Dutch Oven If you dont own a Dutch oven, consider this your sign to get one! Dutch ovens are kitchen workhorses. They are great for cooking meat low and slow, which makes a Dutch oven perfect for this pot roast recipe.
Serving Tray I love serving this pot roast on a big serving platter. Its a beautiful holiday table centerpiece! Opt for a simple serving tray solid colors like white or cream are perfect so the food can stand out. Garnish with additional herbs for an extra special presentation.
Sausage and Cream Cheese Crescent Holiday Wreath This is one of my favorite holiday appetizers! With savory sausage, cream cheese, and crescent rolls, this wreath is super easy and so cute for the holidays.
Christmas Tree Charcuterie Board Everyone loves charcuterie, so why not make your charcuterie in the shape of a Christmas tree?! This post teaches you step by step to have the holiday seasons most epic cheese board.
Pre-heata Wolf Gourmet Countertop Oven on convection to 400Â°F. On a cutting board, pat the filets dry, brush them with the mustard and herb mixture, season with salt, and then generously grind fresh pepper over them. In a heavy duty roasting pan with a rack, add the meat, and roast with the temperature probe in place until the internal temperature reaches 120Â°F for medium rare, about 20 minutes.Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.
Heat oil in a large frypan over high heat. Add beef and cook, turning, for 8 minutes or until browned all over, then return beef to rack. Return frypan to medium-high heat and add butter, stirring until melted. Add mustard, treacle and vinegar to pan and stir to combine. Bring to a simmer, then pour over beef. Place remaining bay leaves on rack with beef, transfer to oven and roast for 30-35 minutes or until a meat thermometer inserted in the centre reaches 54C for medium-rare, or until cooked to your liking.
The classic dish of meat and potatoes gets a tasty upgrade with this recipe for roast beef and mustard green salsa verde. The delightfully bold, bright green salsa is the perfect accompaniment to your main dish and adds an extra pop of flavor and color to any meal.