Preheat oven to 375°F. Season roast with salt and pepper.
In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
Place meat in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 120°F.
Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
Continue cooking roast until a thermometer inserted in center of meat registers 160°F for medium, or longer until desired degree of done-ness.
Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices.
Notes
Makes 12 serving (12 slices)Serving size is one slice
Nutrition
Nutrition Facts
HERB CRUSTED POT ROAST RECIPE
Amount per Serving
Calories
285
% Daily Value*
Fat
10.3
g
16
%
Saturated Fat
3.7
g
23
%
Cholesterol
128
mg
43
%
Sodium
173
mg
8
%
Potassium
610
mg
17
%
Carbohydrates
2
g
1
%
Fiber
0.5
g
2
%
Sugar
0.2
g
0
%
Protein
40.5
g
81
%
Calcium
20
mg
2
%
Iron
21.6
mg
120
%
* Percent Daily Values are based on a 2000 calorie diet.