- Serves: 8 to 10
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 (5-pound) boneless top sirloin roast, fat cap removed (see note)
- Salt and pepper, to taste
- 1 cup fresh breadcrumbs
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh oregano
- 3 tablespoons butter, melted
- 1/4 cup Dijon mustard, more as needed
Directions
Preheat oven to 325° F with a rack in the middle. Let roast come to room temperature for 30 minutes.
Season roast generously with salt and pepper. Combine breadcrumbs, garlic, parsley, chives, oregano and butter in a bowl. Spread mustard over roast, and then firmly but gently pat breadcrumb mixture over the entire surface. Place roast on a rack in a roasting pan.
Roast until an instant-read thermometer inserted into the thickest part of the meat reads 125° F (for medium-rare), 80 to 90 minutes. Check roast periodically to make sure breadcrumb mixture doesn’t get too brown — loosely tent with foil, if needed. Remove from oven, tent loosely with foil and let rest at least 15 minutes before slicing.
Special notes:
This flavorful crust is well suited to beef roasts that take well to dry cooking methods, from luxurious prime rib to bottom round.
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