Traditional Roast Beef

Roast Beef

1 (3-pound) boneless Rump Roast or Eye of Round

Salt and freshly ground black pepper

1/2 cup plus 2 tablespoons vegetable oil

5 cloves garlic

1 bunch parsley, leaves only

1/2 bunch fresh thyme, leaves only

8 sprigs fresh oregano, leaves only

2 sprigs fresh rosemary, leaves only

2 tablespoons mustard powder

Horseradish Cream

1/2 cup sour cream

3 tablespoons prepared horseradish

1 tablespoon lemon juice

Salt

Preheat oven to 350 degrees F.

Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.

Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes to 1 hour.

Let roast rest 20 minutes minimum before slicing. Failure to allow adequate rest time will result in a dry roast.

Serve with Horseradish Cream.