3 1/2 – 4lb Inside Round Roast


3 Tbsp Coarse ground Dijon mustard

2 Tbsp prepared horseradish

2 Tbsp, butter softened

3 cloves garlic, minced

1 tsp dried thyme leaves

1 tsp dried basil leaves

1 tsp dried oregano leaves

½ tsp ground black pepper


3 Tbsp butter

2 Tbsp finely chopped green onion

1 Tbsp balsamic vinegar

2 Tbsp flour

1 cup beef broth

½ cup red wine

2 Tbsp Dijon mustard

1 tsp horseradish

1 tsp sugar

Salt and Pepper to taste


Combine seasoning ingredients and spread over the surface of the roast with a rubber spatula. Place in a shallow roasting pan and roast in a 325°F oven for about 30 minutes per pound or to desired degree of doneness, using thermometer as a final guide: (140°F-rare; 150°F-medium; 160°F-well).

Remove roast from pan and set aside. Remove any large pieces of charred drippings from pan. Add butter and onion to roasting pan and cook over burner on low-medium heat stirring to soften and cook green onion about 3 minutes. Add vinegar and scrape bottom of pan to deglaze drippings. Add flour, stirring and cooking for 1-2 minutes. Stir in wine and beef broth. Add mustard, horseradish, sugar, salt and pepper. Stir until sauce comes to a boil and thickens slightly. Remove from heat. Strain sauce through sieve or strainer. Carve beef and serve with sauce.

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