Savory Herb-Crusted Beef Roast

1Preheat your oven to 375°F (190°C).

2In a small bowl, mix together the minced garlic (4 cloves), chopped rosemary, thyme, parsley, Dijon mustard (1 tablespoon), salt (1 teaspoon), and black pepper (1 teaspoon) to create a herb paste.

3Rub the olive oil (2 tablespoons) all over the beef roast (3-4 lb), then generously apply the herb paste, ensuring it covers all sides of the meat.

4In a large oven-safe skillet or roasting pan, heat a little more olive oil (2 tablespoons) over medium-high heat. Sear the beef roast (3-4 lb) on all sides until browned, about 3-4 minutes per side.

5Once seared, remove the roast from the skillet and set aside. In the same skillet, pour in the beef broth (1 cup) and red wine (1 cup) (if using), scraping up any browned bits from the bottom of the pan.

6Return the beef roast (3-4 lb) to the skillet, placing it in the liquid. This will help keep the meat moist during cooking.

7Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).

8Remove the roast from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.

9Slice the beef roast (3-4 lb) against the grain and serve with the pan juices drizzled over the top.