Herb Crusted Roast Beef

This recipe was featured with the Glory Cellars 2017 Cabernet Sauvignon. Pair with Cabernet Sauvignon and Merlot.


Make the Sunday roast a tradition in your household. Leftover roast beef makes great sandwiches during the week ahead.
Course: Main Course
Cuisine: American
Keyword: beef, crusted, eye roast, herb, roast beef
Servings: 16


  • 2 tbsp basil
  • 2 tbsp oregano
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 eye roast boneless, 4-5 pounds
  • 2 tbsp oil
  • 1/2 tsp salt


  • Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
  • Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 1/2 to 1 3/4 hours) or 150°F for medium (2 to 2 1/2 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing.)


Recipe by McCormick.com via WineShop at Home
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