Make roasting easy with this Mustard Crusted Roast Beef, simple to make, big on flavor, and the perfect recipe for any holiday meal.
It’s official. November is here and that means one thing: the Holiday season is upon us. Let the party planning begin! Thinking about bringing family and friends together indoors around a warm and comforting meal is one of the things that makes the transition from warmer weather to cooler days one of excitement. And, when it comes time to feed the hungry crowd, Certified Angus Beef® brand roasts are one of our go-to main dishes.
Many people think that roasting is time consuming, or they find it intimidating because they’re not sure what cut of meat to use or how to go about roasting it. If you’ve ever been intimidated by roasting, you’re not alone, but today that all can change. You see, today, Certified Angus Beef® brand has partnered with the Sunday Supper Movement to show just how easy roasting can be.
Growing up, I always marveled at how my mom could prepare beautiful roasts for a crowd. The meat was always done to perfection: just enough bright pink for those who liked their meat medium-rare, but still enough medium/medium-well sections for those who preferred their meat more well done. I NEVER thought I would be able to create a roast that rivaled hers.
Why good beef matters
This is one of those lesson that Tim and I have learned through trial and error. As we started cooking more roasts, we would try different brands of beef from different retailers. We took pictures and we kept notes, and what it came down to was that not all meat is equal. Thankfully, or local Piggly Wiggly grocery store carries Certified Angus Beef® brand, and we discovered their quality as we were going through our testing. Only after we came to the conclusion for ourselves, did we discover why their beef is so much more tender and flavorful than the other brands we had tried.
Choosing a cut of beef
Many people don’t roast because they simply don’t know what cut to choose or because the cuts that they do know work well for roasting tend to be the more expensive ones. While the cut is important, it may not be important in the way you would think.
Different roasts are better for different applications. For many cooks, the holidays are synonymous with Prime Rib or Ribeye. While we love these cuts, they are on the pricier end. And, when you’re paying a lot for a quality roast, it makes sense to be nervous about cooking it properly. But, don’t let the cost of a Prime Rib or Ribeye stop you from roasting during the holiday season or scare you away from roasting all together. There are more roasts to roast!
That’s why today we decided to feature a less costly, but still delicious, Top Round Roast. Another great, and economical cut that would work perfectly in today’s recipe is the Top Sirloin Roast. Either of these beautiful pieces of meat will cook up into an incredibly flavorful roast, perfect for a weeknight dinner or a special occasion. And, their economical price means you don’t have to be worried about messing up the roast if you’re new to roasting. (But, by the end of this article, you’ll have no reason to be worried anyway! So roast on!)
After picking the cut comes the most intimidating part for us: choosing how much meat we need. The dreaded question looms. Will there be enough meat? That’s why we were so excited when we found out about the new Roast Perfect App by Certified Angus Beef® brand. This app is like having your friendly neighborhood butcher on speed dial. All you have to do is select the type of roast and how many people you will be serving, and it tells you just how large of a roast you need. Not only that, it tells you a little about each cut and the recommended ways of cooking. And, if you click “Find a Recipe” you can find other common names that you might know the roast by, in addition to some great recipe ideas.
Finding the Right Temperature for Beef
Once you get your roast home, preparation is as simple as rubbing it with some flavorful herbs and spices, like the garlic and mustard that we used in today’s recipe for a classic British roast.
The only thing left is to make sure that the meat comes out of the oven cooked to perfection. And, that’s where the Roast Perfect App once again has your back. All you have to do is select the type of roast, the weight, and how done you would like it, and it gives you a timer with the recommended cooking time.
Testing your meat’s doneness with an insta-read thermometer is still a good idea. These are the temperatures we use as a guideline.
- Rare: 125ºF
- Medium Rare: 135ºF
- Medium: 145ºF
- Medium Well: 150ºF
- Well: 160ºF
Keep in mind that your roast should rest for 10 minutes or so before carving to let the juices settle. During this time it will continue to cook and the temperature will increase by about 10 degrees. So, you want to pull your meat out of the oven about 10 degrees before you reach your desired doneness.
For more great tips on creating the perfect roast, check out our Keys To The Perfect Roast Beef article.
For more great recipes for beef, check out the Certified Angus Beef® brand Roast Perfect Pinterest Board and for more great tips and information about Certified Angus Beef® brand check out their social media channels: Twitter, Facebook, Pinterest, Instagram, YouTube, and Periscope.
- 3 lb Top Round Roast or Top Sirloin Roast*
- 1 tsp salt
- ½ tsp pepper
- 3 Tbsp Dijon mustard
- 2 garlic cloves, crushed
- Preheat your oven to 450?F.
- Season the roast with salt and pepper. In a small bowl, mix together mustard and crushed garlic. Rub the roast with the garlic-mustard mixture.
- Place the roast on a rack in a roasting pan and place in the oven for 15 minutes.
- After 15 minutes, reduce the heat to 325?F and continue roasting for an additional 35-45 minutes, until an insta-read thermometer inserted into the center of the roast reads 120-125?F. (This will give you a medium rare ending roast.)
- Remove the roast from the oven and let it rest for 10 minutes. After resting, the internal temperature should read around 135?F.
- Carve and serve immediately.
For more great roasting tips and recipes, take a look at what the other Sunday Supper tastemakers have created. You may just find your next holiday meal!
- Apple Cider Dijon Marinated Tip Roast by Cupcakes & Kale Chips
- Beef Pot Roast by Peanut Butter and Peppers
- Beef Roast and Cabbage by Cindy’s Recipes and Writings
- Boliche (Cuban Stuffed Roast) by Magnolia Days
- Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
- Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
- Coffee Rubbed Roast Beef by Eat Picks
- Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
- Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce by Hezzi-D’s Books and Cooks
- Herb & Garlic Crusted Roast by The Melrose Family
- Garlic Roast Beef by Life Tastes Good
- Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy by The Educators’ Spin On It
- Holiday Ribeye Roast by Family Foodie
- Miso Glazed Standing Rib Roast au Jus by kimchi MOM
- Mustard Crusted Roast Beef by Curious Cuisiniere
- Peppercorn Crusted Standing Rib Roast with Red Wine Au Jus by Food Done Light
- Petite Sirloin Roast Chasseur (Hunter’s Style) by Palatable Pastime
- Pomegranate Balsamic Glazed Prime Rib by I’m Not the Nanny
- Ribeye Roast with Harissa by Shockingly Delicious
- Roasted Beef Tenderloin with Fresh Herb Crust and Horseradish Cream by Midlife Road Trip
Plus Selecting the Perfect Roast by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Disclosure: This post is sponsored by Certified Angus Beef in conjunction with a social media campaign through Sunday Supper LLC. All opinions are our own.