Prep: 10 mins

Cook: 40 - 60 minutes

Yields: 6 servings

Bursting with flavour, this herb-crusted roast beef is a perfect meal paired with vegetables for a delicious Phase 1 SIBO Bi Phasic Diet meal. Cooking for more people? Simply use a larger cut of meat and cook for slightly longer.

Herb Crusted Roast Beef


  • 1/4 cup chopped fresh herbs (eg. mix of rosemary, thyme and oregano)
  • 1 tbs garlic infused olive oil (or plain olive oil if preferred)
  • 2 tbs seeded mustard (no garlic)
  • 1/2 tsp salt
  • 1 tsp peppercorns
  • 2.5 lbs boneless beef eye round roast


  • Pre-heat the oven to 465F.
  • Place the herbs, olive oil, mustard, salt and pepper in a pestle and mortar or small food processor and grind until a rough paste has formed.
  • Cover the beef with the herb paste then place on a wire rack over a baking sheet.
  • Place the beef in the oven and immediately turn the oven down to 390F. Cook for 40-60 minutes or until desired doneness.
  • Remove from the oven and cover with foil. Rest for at least 15 minutes before carving and serving.


Check for the following internal temperatures with a meat thermometer so you cook your meat according to your preferred level of doneness.

  • Rare: 140F
  • Medium rare: 140F to 150F
  • Medium: 150F to 160F
  • Well done: 160F to 165F

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4 thoughts on “Herb crusted roast beef”

    1. Hi Kathleen
      This is a boneless beef eye round roast, otherwise known as boneless topside beef roast here in Australia.

  1. How is this vegan or vegetarian when it literally says beef in the recipe. This makes me doubt if the rest of the recipe on your page is correct at all.

    1. Hi Rina
      Thanks for bringing this to my attention. A simple human error when the recipe was being set up. The vegan tag has been removed.
      I hope you enjoy the rest of my recipes which I provide for free.

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