1 Top Round Roast
1 Tablespoon parsley, dried
1 Tablespoon Dijon mustard
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 Tablespoon sea salt
1 Tablespoon black pepper (60 grinds, coarse grind)
1 Tablespoon onion powder
Preheat oven to 325ºF.
In small Dutch oven over medium heat, put 2 Tablespoons extra virgin olive oil. Sear meat 2 minutes per side.
In small bowl, put parsley, mustard, oil, butter, salt, pepper, and onion powder. Mix into a paste. Rub the entire surface of the top round roast with paste.
Place roast in small Dutch oven with the “fat side” up. The fatty end will usually appear rounded, while the opposite end is flatter. Put the roast directly in the center of the pan.
Cover Dutch oven. Bake 60 minutes, until internal temperature is 168ºF. Leave lid on pot. Let rest 15 minutes before carving. The additional waiting time allows roast to cook to proper temperature. It also allows juices to seal inside the meat. Instead of getting a bloody mess, meat will be jucier when finally cut.