Rosemary Mustard Roast Beef

Recipe courtesy of OKO Bagels 499 Cornwall Rd, Oakville 905.825.1296 okobagels.com

Recipe courtesy of
OKO Bagels
499 Cornwall Rd, Oakville
905.825.1296
okobagels.com

Yields1 Serving
 225ml classic yellow mustard
 1 tbsp Dijon mustard
 4 tbsp old style mustard (grainy)
 1 cup of white wine
 2 tsp Worcestershire sauce
 4 garlic cloves
 1/4 tbsp of chopped fresh rosemary
 sea salt and freshly ground pepper
 1 kg eye of round roast beef
1

Mix together rosemary, the mustards, garlic cloves, Worcestershire sauce and the white wine. Reserve.

2

Season the eye of round roast with sea salt and pepper.

3

Place the beef in a large pyrex glass dish. Coat the beef with the rosemary-mustard mixture. Close the dish and refrigerate for 24 hours. Turn the beef occasionally.

4

Pre-heat the oven to 300F.

5

Bake each side for 20 minutes. Cover the glass dish with tin foil.

6

Remove from the oven and let it rest for 30 minutes at room temperature.

7

Slice the beef, then put it back in the glass dish with the mixture and bake for another 15 minutes or until desired tenderness.

8

Remove from the oven, serve and enjoy!

Category

This is a classic recipe that has been made by Karina's family for generations. The result is an incredibly flavourful dish that pairs well with almost any side. This is not on the menu at OKO, as they only serve delicious freshly baked bagels and sandwiches, but you can make it at home and enjoy with family and friends!

Ingredients

 225ml classic yellow mustard
 1 tbsp Dijon mustard
 4 tbsp old style mustard (grainy)
 1 cup of white wine
 2 tsp Worcestershire sauce
 4 garlic cloves
 1/4 tbsp of chopped fresh rosemary
 sea salt and freshly ground pepper
 1 kg eye of round roast beef

Directions

1

Mix together rosemary, the mustards, garlic cloves, Worcestershire sauce and the white wine. Reserve.

2

Season the eye of round roast with sea salt and pepper.

3

Place the beef in a large pyrex glass dish. Coat the beef with the rosemary-mustard mixture. Close the dish and refrigerate for 24 hours. Turn the beef occasionally.

4

Pre-heat the oven to 300F.

5

Bake each side for 20 minutes. Cover the glass dish with tin foil.

6

Remove from the oven and let it rest for 30 minutes at room temperature.

7

Slice the beef, then put it back in the glass dish with the mixture and bake for another 15 minutes or until desired tenderness.

8

Remove from the oven, serve and enjoy!

Rosemary Mustard Roast Beef

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