- 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
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.
This flavorful crust is well suited to beef roasts that take well to dry cooking methods, from luxurious prime rib to bottom round.