Eye of Round with Mustard Herb Crust

Christmas time is here! Holiday cooking makes my soul sing, rich heavy flavors followed by bright sides are my thing.

This year we are a bit low on Prime Rib as we have 1 very ambitious client. Therefore let’s look at the Eye of Round for our Holiday Meal. Thinly sliced, it will set a beautiful table with it’s own natural juices.  With the mustard herbed  crust it will bring flavor.

I’m going to use Lusty Monk in this dish. When fresh from the jar it can be quite spicy.  As the mustard cooks though, the heat of the spice mellows. Preparing the roast the night before enhances the flavor and allows the marinade to mature, you’ll get the deep rich flavor, perfect for Christmas dinner.

Having a Holiday Party? This dish can also be slices thinly and served on yeast rolls or rolled by itself a fancy toothpick. No toothpicks lay a fancy fork on a plate with the meat displayed in a pretty Carpaccio pattern.

Looking for another Holiday meal try my Brisket Tostada Recipe. Serve it roast style, last year our client Donna served it with rolls at a holiday party, the brisket was a big hit with her family. Want another fun dish for the Lusty Monk? Try our Deli Ham Roll-Ups. And you can always pair the Lusty Monk with our Bratwurst and Two Chicks Farm Sauerkraut. <— SWMBO’s Favorite store combo

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Eye of Round with Mustard Herb Crust
A flavorful holiday roast with many different uses from parties to a fancy dinner.
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Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 10-12 hours
Servings
people
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 10-12 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. On a sheet pan lines with foil place roast. Salt & Pepper
  2. In a blender combine remaining ingredients blend till smooth
  3. Spread sauce on roast thickly place in fridge overnight. If you are cooking this at night you can do the above process first thing in the morning.
  4. Roast on 400 for 30 minutes
  5. Drop temperature down to 350 and cook for 1 hour longer.
  6. Remove from oven, let rest for 10 minutes, Slice thinly and Serve
Recipe Notes

This cooking technique is one that Michael Symon uses,  It is a bit easier than the start at 500 then 475 for 7 min per pound then resting in oven for 2 hours. The cooking time is a bit shorter and result is the same.

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