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:
- Place the carrots on the bottom of a large cast iron frying pan.
- Place the roast of top of the carrots.
- Cut 4 - 5 small slits in the roast and stuff the whole garlic cloves in the slits.
For the rub:
- Combine all of the ingredients for the rub in a small bowl and stir.
- Rub the mustard rub all over the roast.
- Preheat Oven 350 degrees F.
- Cook the meat 20 minutes per lb.
- 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:
- Combine all of the ingredients for the slaw in a large bowl and toss.
- 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
