Roasted Beef with Horseradish Potatoes
Pair horseradish and thyme to flavor the beef and vegetables. Finish the beef with a simple sauce made by deglazing, the process of adding liquid to the pan and stirring to loosen flavorful brown bits from the meat.

Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
8 to 10 servings
Ingredients
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1 2-1/2- to 3-pound boneless beef rib eye roast
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1/3 cup prepared horseradish
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2 tablespoons olive oil
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1 teaspoon coarsely ground pepper
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1 teaspoon dried thyme, crushed
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1/2 teaspoon salt
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2 pounds tiny new potatoes
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2 cups packaged, peeled baby carrots
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1/4 cup dry white wine or beef broth
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1-1/4 cups beef broth
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2 tablespoons all-purpose flour
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1/4 teaspoon dried thyme, crushed
Directions
1.
Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan. Insert a meat thermometer into center of meat. In a large bowl combine horseradish, olive oil, pepper, the 1 teaspoon thyme, and the salt. Spoon half of the mixture over beef. Set remaining horseradish mixture aside. Roast beef in a 350 degree F oven for 30 minutes.
2.
Meanwhile, peel a strip from the center of each potato; cut larger potatoes in half. Toss potatoes and carrots with reserved horseradish mixture. Arrange vegetables in pan around roast. Roast 1-1/4 to 1-1/2 hours more or until the thermometer registers 145 degree F for medium-rare, stirring vegetables once. Remove from pan. Cover with foil. Let stand 15 minutes before carving meat. (The meat's temperature will rise 5 degrees during standing.)
3.
For sauce, add wine to roasting pan and stir up the brown bits. In a medium saucepan stir the 1-1/4 cups broth into the flour and 1/4 teaspoon thyme until smooth. Stir in wine from roasting pan. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve sauce with meat and vegetables. If desired, garnish wtih fresh thyme sprigs. Makes 8 to 10 servings.
Nutrition information
Calories 421, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 84 mg, Sodium 474 mg, Carbohydrate 31 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 85%, Vitamin C 29%, Calcium 4%, Iron 34%.
Percent Daily Values are based on a 2,000 calorie diet
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