Herb-Crusted Top Round Roast with Garlic Mashed Potatoes

This Herb-Crusted Top Round Roast combines traditional roast beef flavors with a creative herb mix for a fragrant crust. Paired with creamy garlic mashed potatoes, this dish offers a delightful balance of savory and comforting textures, making it perfect for family dinners or special occasions.

Ingredients:

• 3-4 lbs top round roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper to create a herb paste.
3. Rub the herb paste all over the top round roast.
4. Place the roast in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. While the roast is cooking, place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
6. Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and pepper. Mash until creamy and smooth.
7. Once the roast is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
8. Serve the sliced roast with a generous scoop of garlic mashed potatoes on the side.