Roasts are not only for gatherings and/or holidays. I love doing these for two days. The first, serve it with vegetables the second, a delicious sandwich. The possibilities are endless!
For the roast:
3 lb eye round roast beef, trimmed of visible fat
3 tbsp olive oil, divided
1/4 tsp each sea salt and fresh ground black pepper, plus additional to taste
4 cloves garlic, chopped
1/4 cup Dijon mustard
1 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
Juice 1/2 lemon
For the gravy:
1.5 cups of chicken stock
2 Tbs of cornstarch
1/2 cup of water
Preheat oven to 350˚F.
With paper towel, pat beef dry. Rub 1 tbsp oil over both sides of beef and season with salt and pepper.
Prepare Mustard Rub: In a small bowl, combine garlic, Dijon, parsley, rosemary and sage. Stir to combine and add lemon juice, 1 tbsp oil and pepper, to taste.
In a cast iron skillet, heat remaining 1 tbsp oil on medium-high. Add beef and sear on all sides until browned, 2 to 3 minutes per side.
Remove from heat, place on a cutting board and brush Mustard Rub over top and sides of roast. Return to skillet and transfer to oven for about 60 minutes Or until an instant-read thermometer registers 145 F for medium-rare, 160 F for medium or 170 F for well done.
Remove from oven, cover loosely with foil and let rest for about 10 minutes. Slice roast and place back in oven for another ten minutes.
Move on to your gravy. Using, scraping gently the brown bits of your pan, over medium high heat pour your chicken stock. Stir well. Un a small bowl or mason jar combine your water and cornstarch. Mix well and pour onto the pan. Simmer it until the gravy thickens
Plate and pour gravy on top. Serve and enjoy!