Herb Crusted Roast Beef (Printable Format)
Tender beef topside coated in fresh herbs, roasted slowly for rich, aromatic flavor and juicy texture.
# What You Need:
→ Beef
01 - 3.3 lbs beef topside roast, trimmed
→ Herb Crust
02 - 2 tbsp olive oil
03 - 2 tbsp Dijon mustard
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper
→ For Roasting
10 - 1 onion, thickly sliced
11 - 2 carrots, cut into large chunks
12 - 2 celery sticks, cut into large chunks
# How-To Steps:
01 - Remove beef from refrigerator 30 minutes prior to cooking to reach room temperature. Preheat oven to 400°F (gas mark 6).
02 - Combine olive oil, Dijon mustard, parsley, rosemary, thyme, garlic, sea salt, and black pepper in a small bowl until a paste forms.
03 - Pat beef dry with paper towels. Arrange onion, carrots, and celery in a roasting pan to create a vegetable trivet; place beef on top.
04 - Rub the herb paste evenly over the entire surface of the beef, pressing gently to ensure adhesion.
05 - Roast in preheated oven at 400°F for 20 minutes to develop crust.
06 - Lower oven temperature to 350°F (gas mark 4). Roast for an additional 1 hour 10 minutes, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium doneness.
07 - Remove beef from oven, cover loosely with foil, and rest for at least 20 minutes to allow juices to redistribute.
08 - Slice beef against the grain and serve with pan juices and roasted vegetables as desired.
# Expert Suggestions:
01 -
- The herb crust stays aromatic and crispy while the inside stays perfectly tender and juicy.
- It looks restaurant-quality but takes less time than you'd expect, giving you breathing room to prepare sides.
- Leftovers make incredible sandwiches the next day, and the pan juices are liquid gold.
02 -
- Don't skip the resting time—I learned this the hard way when I rushed to the table and the first slices were slightly dry. That 20 minutes transforms the texture completely.
- A meat thermometer is your best friend; eyeballing it or relying on timing alone leads to either overdone meat or surprise underdoneness.
03 -
- English mustard gives a fierier kick than Dijon if you want to adjust the crust's heat, and some cooks swear by it for this dish.
- Tying the roast loosely with kitchen twine before coating helps it maintain its shape and ensures even cooking, especially if your piece is awkwardly shaped.