I have to start by saying that this combination of herb is amazing. The flavor is out of this world!
That being said, the roast was a little tough. I’m not sure if I cooked it too long, or not long enough.
I think the problem was that there was no moisture. A little water in the bottom of the pan would have saved this for sure.
I did use the leftover herb and flour mixture to make a gravy, which helped a lot.
My roast was a little on the thin side, so perhaps that was the issue. A thicker roast would have worked great I am sure.
HERBED BEEF ROAST
6 to 8 Pound Rib Roast
½ Cup Flour
4 Tablespoons Rosemary
2 Tablespoons Dry MustardArm
2 Tablespoons Seasoned Salt
2 Tablespoons Black Pepper
Preheat oven to 325 degrees. Combine flour and seasonings in a small bowl. Sprinkle evenly over surface of the roast, patting on firmly with hands. Place roast, fat side up, on a rack in a roasting pan. Roast 3 hours, or until thermometer measure 160 degrees. Let roast stand 20 minutes before slicing.
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