Herby Dijon-Crusted Beef Roast with Jus

The herb-infused Dijon crust adds a savory punch while locking in all the juicy flavors, and the rich, velvety jus takes every bite to the next level.

Herby Dijon-Crusted Beef Roast with Jus

Ingredients

¼ cup minced shallots
3 tablespoons plus 1 teaspoon chopped fresh rosemary
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice (from 1 Wellsley Farms® Lemon)
2 tablespoons Wellsley Farms® Parsley Flakes
1 tablespoon plus 2 teaspoons Wellsley Farms® Minced Garlic with Water
1 tablespoon Wellsley Farms® Extra Virgin Olive Oil
1 tablespoon Wellsley Farms® Whole Dried Thyme Leaves
2 teaspoons Wellsey Farms® Coarse Kosher Salt
2 ½ teaspoons Wellsley Farms® Whole Black Pepper Grinder
1 Wellsey Farms® Boneless Beef Ribeye Roast (about 4½ to 5½ pounds)
3 cups beef broth
1 tablespoon cornstarch

Directions

  1. In small bowl, stir shallots, 3 tablespoons rosemary, mustard, lemon juice, parsley, 1 tablespoon garlic, oil, thyme, salt and pepper; evenly rub over beef roast, cover and refrigerate at least 1 hour or overnight.​

  2. Place roast, fat side up, in shallow roasting pan; let stand 30 minutes. Preheat oven to 325°. Roast beef 1 hour 45 minutes or until internal temperature reaches 135° for medium-rare. Tent beef with aluminum foil during last hour of roasting if beef is browning too quickly. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 4 pounds beef.​

  3. Transfer beef drippings and any loose browned bits from roasting pan to medium saucepot. Add remaining 1 teaspoon rosemary and 2 teaspoons garlic; cook over medium heat 1 minute, stirring frequently. Whisk in broth and cornstarch; increase heat to medium-high. Heat to a boil; cook 5 minutes or until slightly thickened, stirring frequently. Makes about 2 1/2 cups jus.​

  4. Slice beef against the grain; serve with jus.