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Rosemary Mustard Roast Beef

Yields1 Serving

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

 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!