Description
A perfectly roasted beef dish with a sweet and tangy maple Dijon glaze that transforms any dinner into a memorable occasion. Ideal for cozy family dinners or festive holiday gatherings, this roast is tender, flavorful, and sure to impress. The combination of maple syrup and Dijon mustard creates a rich caramelized exterior while keeping the interior juicy and succulent.
Ingredients
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3–4 lb beef roast (chuck, ribeye, or sirloin tip)
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika
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¼ cup Dijon mustard
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¼ cup pure maple syrup
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2 tablespoons balsamic vinegar
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2 tablespoons soy sauce (optional)
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3 cloves garlic, minced
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Fresh rosemary or thyme sprigs for garnish
Instructions
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Begin by patting the beef roast dry with paper towels. Combine salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub evenly over the roast. Let rest at room temperature for 30 minutes.
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Preheat oven to 375°F (190°C). Prepare the glaze by whisking together Dijon mustard, maple syrup, balsamic vinegar, soy sauce, and minced garlic. Set aside.
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Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef on all sides for 3–4 minutes per side until deep brown.
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Brush the glaze generously over the roast, reserving a small portion for later basting.
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Place the skillet in the preheated oven and roast uncovered for 45–60 minutes, basting every 15 minutes. Check internal temperature: 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for well-done.
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Remove the roast from the oven and tent loosely with foil. Rest for 15–20 minutes.
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Slice against the grain and arrange on a serving platter. Drizzle with remaining glaze and garnish with fresh herbs. Serve with roasted vegetables, mashed potatoes, or grains.
Notes
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Bring the roast to room temperature before cooking for even doneness.
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Use a meat thermometer to achieve the desired level of doneness.
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Make the glaze a day ahead to enhance flavor.
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Resting the roast is essential for juicy, tender slices.
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Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes