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Sliced garlic herb bottom round roast beef slices showing the medium rare center on a white plate with roasted carrots, onions, mushrooms, parsnips and fresh parsley on a white plate. Mustard Sherry Sauce drizzled over top of the beef. Close up shot. Sugar with Spice Blog.

Garlic and Herb Bottom Round Roast Beef with Mustard Sherry Sauce

A simple home-cooked roast beef recipe that’s perfect for everything from elegant dinners to classic sandwiches. Garlic, herbs, butter, and a mustard sherry sauce complete this perfect roast beef dinner.

Course Dinner, Main Course
Prep Time 2 hours 15 minutes
Cook Time 1 hour
Servings 6

Ingredients

The Beef

  • 1 Beef Bottom Round Roast 2-3 lbs
  • 2 tbsp Kosher Salt *NOT table salt
  • 1 tbsp Olive Oil
  • 1/4 cup Butter softened
  • 1 tsp Black Pepper
  • 1/2 tsp dried Majoram
  • 1/4 tsp ground Cloves
  • 1/4 tsp dried ground Mustard
  • 2 tbsp fresh Parsley minced
  • 4 sprigs Thyme stems removed

The Veggies

  • 3 large Carrots
  • 3 large Parsnips
  • 1 medium White Onion
  • 1 cup whole Mushrooms
  • 1 tbsp Olive Oil
  • 1 dash Salt and Pepper or to taste

Mustard Sherry Cream Sauce

  • 1 tbsp Butter unsalted
  • 1 tbsp Flour
  • 2 tbsp Dijon Mustard
  • 2 tbsp Dry Sherry
  • 1/2 cup Heavy Cream
  • 1 tsp fresh Thyme minced
  • 1/4 tsp Salt
  • fresh cracked Pepper to taste

Instructions

  1. Coat all sides of beef in salt. Let sit in the fridge for at least 1 hour and up to 12 hours.

  2. Remove beef from the fridge and let sit on the counter for 1 hour to come to room temperature. (Leave the twine on!)

  3. While waiting, peel carrots and parsnips. Slice vegetables. Coat in 1 tbsp olive oil and a dash of salt and pepper. Set aside.

  4. Combine butter, garlic, seasonings, and herbs. Set aside.

  5. Pat beef dry to remove moisture before searing. Do not wipe off the salt.

  6. Preheat your oven to 400°F.

  7. Place a large cast iron skillet on medium high heat. Add 1 tablespoon of olive oil. Heat until shimmering.

  8. Place beef into the hot skillet and sear until brown on all sides.

    (About 15 minutes total, roughly 3-4 minutes per side.)

  9. Remove beef from skillet. Discard remaining oil.

  10. Place sliced veggies in the bottom of the skillet and arrange so they are in one layer.

    (Be careful! The pan will still be hot.)

  11. Using a spatula and working quickly, smear the butter mixture onto all sides of the beef.

    (The beef will be hot and the butter will start to melt quickly. Do this on a plate so you can drizzle the remaining butter over the top if it spills.)

  12. Place the beef over the veggies, fat side up.

  13. Cook in your preheated oven for 15 minutes.

  14. Lower the temperature to 350°F and cook for about 40 minutes. (OR 20 minutes per pound for medium rare, 25-30 minutes per pound for medium)

  15. Remove from the oven and let rest for at least 15 minutes, preferably 30. Remove the twine.

  16. Serve sliced thinly with mustard sherry sauce and veggies.

Mustard Sherry Cream Sauce

  1. While the beef rests, melt butter in a sauce pan over medium heat.

  2. Add in the flour. Stir to make a paste. Cook for 1 minute.

  3. Add in the sherry, cream, and mustard. Lower heat to low and stir while the sauce cooks.

  4. Add in fresh thyme, salt and cracked pepper. Stir. Drizzle immediately over cut roast beef.