Savory Herb-Crusted Roast Beef

1.Preheat your oven to 375°F (190°C).

2.In a small bowl, mix together the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, salt, and black pepper to create a herb paste.

3.Rub the olive oil all over the beef roast, then spread the herb paste evenly over the surface of the meat, ensuring it is well coated.

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

5.Once seared, remove the roast from the skillet and set aside. In the same skillet, add the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.

6.Return the roast to the skillet, placing it in the broth mixture. This will help keep the meat moist during cooking.

7.Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare, or longer if desired for more doneness.

8.Remove the roast from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.

9.Slice the roast against the grain and serve with the pan juices drizzled over the top.