• Lisa Jarvis

Rosemary Dijon Roast Beef



The delicious smell of this roast cooking in my Crock Pot yesterday was a beautiful thing! I cooked a rump roast, but a top round roast would be great too, all day and then when it was fork tender, I made an easy sauce flavored with rosemary and dijon and sherry. This was a delightful variation of the same old roast. You really need to try this!

Here's what you need:

1 3-5 pound rump, or top round roast

salt and pepper to taste

1 large stalk fresh rosemary

1 large onion sliced

1 cup beef stock ( divided)

3/4 cup sherry wine

1 T Dijon mustard

Chopped fresh thyme to garnish (optional)

Slice the onion and place it in the Crock Pot. Pour 1/4 cup of the beef stock over the onions. Place the roast on top of the onions. Salt and pepper it generously. Chop about 3/4 of the leaves from the stalk of rosemary and sprinkle over the roast. Lay the rest of the rosemary in the bottom of the Crock Pot. Close the lid and cook on low for about 7-8 hours or on high for about 5-6 hours, or until it is fork tender. Remove the cooked roast carefully and place on a cutting board and cover to rest and keep it warm. Now pour the juice and the onions from the Crock Pot into a skillet. Remove any fat and the rosemary stalk. Pour the wine into the juice and bring to a boil and turn it down to a rolling boil and let it cook down for about 3 minutes. Now pour in the rest of the beef stock and let it cook down again about 3-5 minutes again. Now stir in the Dijon mustard and adjust the salt and pepper to taste. Now here comes the magic trick.... Take about half of the sauce,with part of the onions and put it in a blender or food processor. Pulse it until smooth and then add it back into the sauce to thicken it. This is nice because the processed onions thicken the sauce without using flour or cornstarch. Carefully slice the roast and pour the sauce over it. Sprinkle on chopped fresh thyme if you have it. Enjoy!


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