Ingredients

• 1 (3-pound) boneless beef eye round roast
• Salt and freshly ground black pepper
• 1/2 cup plus 2 tablespoons vegetable oil
• 5 cloves garlic
• 1 bunch parsley, leaves only
• 1/2 bunch fresh thyme, leaves only
• 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
• 2 tablespoons mustard powder
• Horseradish Cream, recipe follows
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• Salt

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Instructions

1. Watch how to make this recipe.
2. Special Equipment: food processor
3. Preheat oven to 350 degrees F.
4. Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
5. Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
6. Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
7. Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
8. Horseradish Cream:
9. In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
10. Yield: 1/2 cup