Herb Crusted Beef Roast
  • 1 5 to 6 # boneless beef roast
  • 2 T peppercorns
  • 1 T coriander seeds
  • 1 T yellow mustard seeds
  • 3 T olive oil
  • 2 T kosher salt
  • 2 T chopped fresh rosemary
  • 1 t red pepper flakes
  1. rinse roast in cold water
  2. pat roast dry with paper towels
  3. cut ½-inch crosshatch pattern through fat cap, ¼ inch deep
  4. grind peppercorns, coriander seeds, and mustard seeds to texture of coarse sand in spice grinder
  5. combine spice mixture, salt, rosemary, and pepper flakes in bowl
  6. drizzle in the oil oil, while stirring, until thick paste forms
  7. rub paste all over roast and into crosshatch
  8. wrap roast with plastic wrap and refrigerate for 6 to 24 hours
  9. when ready to cook, preheat over or smoker to 275 degrees
  10. set wire rack inside rimmed baking sheet
  11. unwrap meat and place on prepared rack, fat side up
  12. transfer roast to oven or cooker
  13. cook until meat registers 115 degrees, about 90 minutes
  14. remove roast from oven and heat broiler or raise cooker temp to 500
  15. return the roast and cook until interior of roast registers 125 degrees, 3 to 5 minutes
  16. transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes