Ingredients

1 tbsp (15 mL) chopped fresh parsley 1 tsp (5 mL) dried thyme 1 tsp (5 mL) paprika 2 cloves garlic, minced 1 lb (500 g) Beef Shoulder Cross Rib Oven Roast, Petite Tender Kosher salt and coarsely ground pepper 1 tbsp (15 mL) vegetable oil 1 tbsp (15 mL) Dijon mustard

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Directions

1. Combine parsley, thyme, paprika and garlic in small bowl; set aside. 2. Pat roast dry and rub all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over. 3. Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing to adhere. Insert oven-safe meat thermometer lengthwise into centre of roast and place a small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Transfer to cutting board, cover loosely with foil and let rest for 5 minutes. Carve across the grain into thin slices.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Cross Rib

Herb-Crusted Oven-Roasted Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Shoulder Cross Rib Pot Roast

Shoulder Clod Petite Tender

Shoulder Clod Petite Tender Roast