Read reviews (9)
Rate recipe
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This recipe was the result...now, my husband doesn't want a roast - beef or pork - any other way. Keith and I are the parents of a 13-year-old girl and an 8-year-old boy. -Teri Lindquist, Gurnee, Illinois
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 254 calories, 11 g fat (3 g saturated fat), 102 mg cholesterol, 474 mg sodium, 4 g carbohydrate, trace fiber, 34 g protein.
Originally published as Herb-Crusted Roast Beef in Country Woman September/October 1998, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 10, 2013 by MMartita
I saw garlic cloves, Dijon mustard, lemon juice, olive oil, and Worcestershire sauce in the ingredients but they never mentioned where and how to use them on the recipe.
Reviewed on Feb. 25, 2013 by maureenwms_1962
This has great flavor and a nice change from the usual dry onion soup type roast recipes. The gravy I made from the drippings was outstanding.
Reviewed on Jan. 26, 2013 by Ginny_in_PA
Flavor OK, but meat was tough. I used a bottom round roast, as indicated, and followed recipe exactly, cooking to medium (160 F.) Won't make again.
Reviewed on Nov. 07, 2012 by foleyd
Outstanding. Followed recipe exactly and cooked to Med-Rare
Reviewed on Mar. 24, 2012 by Cricket115
my boyfriends whole family all loved it
Reviewed on Feb. 24, 2012 by littlemariecancook
I'm not the best cook but i can read a recipe. At first I thought this would be difficult...yes i'm a whimp. Overall very easy to make and worth it. The gravy that comes from this is out of this world. I make whenever we have guests over. LOVE THIS DISH!!
Reviewed on Oct. 19, 2011 by Kris Countryman
I actually browned the roast and put it in the slow cooker for about 8 hours. It was so tender and had a wonderful flavor.
Reviewed on May. 05, 2011 by marlamo26
I made this roast last year for Mother's Day. My Mom requested it again this year!
Reviewed on Jun. 06, 2009 by megenhonner
This roast rub is amazing. I use it for pork tenderloin and other pork cuts, and all kinds of beef cuts. Also make a little extra of the liquid mixture and pour it over vegetables around the roast. Really wonderful recipe, thanks very much!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013