This is an interesting way to make a roast. Mixing the seasonings and the flour makes a nice crust on the roast.
I had a particularly large roast, so ended up cooking it for about three and half hours. My thermometer read 150 degrees when I removed it from the oven.
During the resting period the roast continued to cook. It was closer to 170 degrees by the time I sliced it.
Knowing this, I think I would have taken the roast out earlier.
Despite the roast being more medium than medium rare it was very tasty. The seasoning was good, the flavor spot on!
The roast sliced well. I was able to get good sized slices quite easily. I think you could also slice it very thin and use it for sandwiches later!
There was plenty of roast left over that I will use it for another dish later.
HERBED BEEF ROAST
6 to 8 Pound Rib Roast
½ Cup Flour
4 Tablespoons Rosemary
2 Tablespoons Dry Mustard
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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