Peppery Roast Beef
A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
Makes 8 servings.
Ingredients
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Beef:
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1 tablespoon olive oil
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1 tablespoon pepper-medley seasoning blend
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1/4 teaspoon salt
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2 cloves garlic, chopped
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1/2 teaspoon dried thyme
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1 boneless beef eye-round roast (3-1/2 to 4 pounds)
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Sweet Potatoes and Brussels Sprouts:
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2 pounds sweet potatoes, with skins, scrubbed, cut in 2-inch pieces
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 packages (10 ounces each) fresh Brussels sprouts, cleaned
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Sauce:
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1 cup sour cream
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2 tablespoons bottled horseradish
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2 tablespoons milk
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Directions
1.
Beef: Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.
2.
Sweet Potatoes: Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.
3.
Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
4.
Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
5.
Sauce: Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.
Nutrition information
Calories 570, Total Fat 31 g, Saturated Fat 13 g, Cholesterol 119 mg, Sodium 479 mg, Carbohydrate 31 g, Fiber 5 g, Protein 44 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Horseradish-Crusted Roast Beef
To showcase deeply flavorful grass-fed beef, butcher-shop owners Jessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime rib), top round or a tied sirloin tip. The roast -- deliciously crusted with horseradish and black peppercorns -- is perfect hot out of the oven, but it's also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.
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