Points Of Interest
Dried Dill Weed is the dried green leaves of the common garden herb. Light and citrusy, it makes an excellent partner to creamy dressings and seafood.
Ready to use. Add to taste.
Mustard-Dill Crust Beef Roast
2 pound eye of round roast, trimmed and tied
1/4 cup Dijon mustard
1 tablespoon Dill Weed
1 tablespoon Onion Salt
1 tablespoon ground black pepper
Heat an oven to 375°
Mix the mustard, Dill Weed, Onion Salt and ground black pepper. Place the roast on a rack fitted into
a roasting pan covered with aluminum foil. Rub the mustard over the top and sides using all. Cook the
roast for 30 minutes then turn the oven down to 225° and cook for another 60-80 minutes
depending on preference. Let the meat rest for 15 minutes before cutting.
Traditional roast beef is elevated with a simple additional of fragrant Dill Weed and enriching Onion
Handling And Storage Salt. Roast to 150°-160 for a not too pink but not well done inside.