Herbed-Mustard Topped Beef Roast
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Total Recipe Time: 2 to 2-1/4 hours
Makes 6 to 8 (6-ounce) or 12 to 16 (3-ounce) servings
1 beef Top Round Roast (3 to 4 pounds)
1/4 cup plus 3 tablespoons Dijon-style mustard, divided
2 tablespoons chopped fresh thyme, divided
1 teaspoon coarse grind black pepper
1/3 cup reduced-fat or regular dairy sour cream
1 tablespoon olive oil
1/3 cup minced shallots
|1.||Preheat oven to 325°F. Combine 1/4 cup mustard, 1 tablespoon thyme and pepper. Spread mustard mixture evenly over all surfaces of beef Roast.
|2.||Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
|3.||Meanwhile, combine remaining 3 tablespoons mustard and sour cream in small bowl; set aside. Heat oil in small saucepan over medium-low heat until hot. Add shallots and remaining 1 tablespoon thyme. Cook and stir 4 to 5 minutes or until shallots are tender and begin to turn golden. Remove from heat; stir into mustard mixture. Season with salt, as desired.
|4.||Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
|5.||Carve roast into thin slices. Season with salt, as desired. Serve with mustard mixture.
Cook's Tip: For 12 to 16 servings, mustard mixture can be doubled. Prepare in a medium saucepan.
Nutrition information per serving, 1/6 of recipe: 381 calories; 13 g fat (5 g saturated fat; 6 g monounsaturated fat); 150 mg cholesterol; 501 mg sodium; 6 g carbohydrate; 0.5 g fiber; 55 g protein; 15.8 mg niacin; 0.8 mg vitamin B6; 3.0 mcg vitamin B12; 4.9 mg iron; 62.0 mcg selenium; 9.5 mg zinc; 207.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Nutrition information per serving, 1/12 of recipe: 191 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 75 mg cholesterol; 250 mg sodium; 3 g carbohydrate; 0.3 g fiber; 28 g protein; 7.9 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 2.5 mg iron; 31.0 mcg selenium; 4.7 mg zinc; 103.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.