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Eye of Round With Mustard Herb Crust

User Rating 5 Star Rating (6 Reviews)


Mustard, red wine, and herbs help to flavor this lean eye of round roast.


  • 1 eye of round roast, about 3 to 4 pounds
  • water
  • 1/2 cup Dijon or Creole mustard or other spicy brown mustard
  • 2 tablespoons red wine
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried leaf tarragon
  • 1/2 teaspoon coarsely ground black pepper


Heat oven to 450°. Line a roasting pan with foil; place a rack or several pieces of celery in the pan. Place the roast, fat side up, on the rack or on a few celery ribs. Add some water or broth (about 1/2 to 1 cup) to the pan to keep juices from burning.

Combine mustard, the red wine, the garlic, tarragon, and black pepper. Rub roast all over with the mustard mixture. Put in the oven; reduce heat to 325°. Roast for about 1 to 1 1/2 hours, or until a meat thermometer registers about 150° to 160° for rare to medium. Let rest for about 10 minutes before slicing.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious Beef Roast, Member jethridge

Tender and juicy inside and a delicious crust. Will make this again for a large dinner party.

3 out of 3 people found this helpful.

See all 6 reviews

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