Sliced Roast
Peppery Dijon Rosemary Roast recipe provided by the Certified Angus Beef® brand.

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Peppery Dijon Rosemary Roast

Serves 8 - 10


  • 1 (4-pound) Certified Angus Beef ® sirloin tip (knuckle) roast
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried rosemary, crushed
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse ground black pepper
  • 1 1/2 pounds baby new red potatoes, quartered
  • 1 pound carrots, peeled and cut in diagonal 1 to 2-inch chunks
  • 1/2 cup beef broth


  1. Rub top and sides of roast with mustard; sprinkle evenly with salt, black pepper and rosemary. Wrap in plastic wrap and refrigerate 6 hours, overnight preferred.
  2. Preheat oven to 450ºF. Unwrap roast and place on rack in roasting pan. Roast uncovered for 15 minutes; reduce heat to 325ºF. Add potatoes, carrots and beef broth around roast, in the bottom of the pan. Roast an additional 40 minutes. Cover with foil and roast an additional 30 minutes for medium doneness (135-140°F).
  3. Remove roast from oven and loosely tent with foil; allow to rest 15 minutes before slicing. Serve with roasted vegetables and broth.

No Nutritional Information Available


Roasting - Certified Angus Beef® brand
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