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Classic Roast Beef featuring Tavour Craft Beer


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  • Author: Living the Gourmet
  • Total Time: 1 hour 45 minutes
  • Yield: 1 5lb. beef roast 1x

Ingredients

Units Scale
  • 5 lb. Top Round Roast Beef
  • 4 - 5 Garlic cloves
  • 4 - 5 carrots

For the Mustard Rub:

  • 1 tbs. spicy mustard
  • 1 tbs pepper corns - crushed
  • 1 tsp. sea salt
  • 2 tsp. balsamic vinegar
  • 1 tsp. garlic powder

For the Asian Slaw:

  • 1 small head of white cabbage - sliced thin
  • 1/4 heat of red cabbage - sliced thin
  • 1 bunch of fresh cilantro - stems removed and chopped fine
  • 1 inch piece of fresh ginger - chopped fine
  • 1 tbs of everything bagel seasoning or sesame seeds

For the dressing:

  • 4 tbs. of mayonaise
  • 2 tbs. of cider vinager
  • 2 tbs. of relish
  • 1/2 tsp. of sesame oil
  • 2 tbs. of honey

Instructions

For the roast:

  1. Place the carrots on the bottom of a large cast iron frying pan.
  2. Place the roast of top of the carrots.
  3. Cut 4 - 5 small slits in the roast and stuff the whole garlic cloves in the slits.

For the rub:

  1. Combine all of the ingredients for the rub in a small bowl and stir.
  2. Rub the mustard rub all over the roast.
  3. Preheat Oven 350 degrees F.
  4. Cook the meat 20 minutes per lb.
  5. Remove the roast from the oven and loosely cover with tin foil. Let the meat rest for 12 - 15 minutes before slicing.

For the slaw:

  1. Combine all of the ingredients for the slaw in a large bowl and toss.
  2. Combine all of the ingredients for the dressing and stir, then add the dressing and toss. Refrigerate until ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes

Nutrition

  • Serving Size: 1
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