Savory Herb-Crusted Roast Beef

1.Preheat your oven to 375°F (190°C).

2.In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, onion powder, paprika, black pepper, and salt to create a herb paste.

3.Rub the Dijon mustard all over the beef roast, ensuring it is evenly coated.

4.Next, take the herb paste and spread it over the mustard-coated roast, pressing it into the meat to adhere well.

5.Place the roast in a roasting pan and pour the beef broth into the bottom of the pan to keep the meat moist during cooking.

6.Insert a meat thermometer into the thickest part of the roast, avoiding any bones.

7.Roast the beef in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

8.Once cooked to your desired doneness, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.

9.After resting, slice the roast against the grain and serve with the pan juices.