Horseradish & Dijon Mustard Crust for Roast Beef

 Have you ever put a horseradish/Dijon crust on your roast beef before cooking?  I absolutely love it and I did it recently when I made lunch for my Mom and Aunt. Also, if you ever get the chance, if you haven't already, invest in a sous-vide to cook roast, chicken, fish or your favorite veggies.  The tenderness is off the charts.  My husband introduced me to a 24-hour roast beef in wine recipe, using the sous-vide.  It is mind-blowingly delicious and allows you to make a gourmet meal out of an inexpensive cut of beef.  

Here is the recipe for the Horseradish and Dijon Mustard Crust

1/2 cup of already prepared Horseradish, 2 tbsp. Dijion, 1 tbsp. sugar, 1 tbsp. balsamic vinegar, 2 tbsp. salt, 1 tbsp. pepper, 2 tbsp. flour (optional), 3 tbsp. chopped parsley and rosemary or thyme. 

Mix together and lather it all over the beef before cooking.