Roast Beef with Horseradish Potatoes

Roast Beef with Horseradish Potatoes
Photo by Michael Paul

Ingredients

  • 1 tablespoon olive oil
  • 5 pounds Idaho potatoes, peeled and cut into eighths
  • 1 tablespoon cracked black peppercorns
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter
  • + 13 more ingredients
    • ¼ cup bottled white horseradish
    • ¼ cup bottled white horseradish
    • 4 ounces cream cheese, room temperature
    • 2 scallions, white and light green parts only, thinly sliced
    • 1 tablespoon kosher salt
    • 2 scallions, white and light green parts only, thinly sliced
    • 1 3-pound eye-round roast
    • 1 3-pound eye-round roast
    • 1 tablespoon olive oil
    • 1 tablespoon kosher salt
    • 1 tablespoon cracked black peppercorns
    • 5 pounds Idaho potatoes, peeled and cut into eighths
    • 2 tablespoons unsalted butter

Heat oven to 450° F. Place the beef in a roasting pan and rub the oil, cracked pepper, salt, and garlic all over the meat to coat evenly. Place the beef in the oven and roast for about 20 minutes. Turn over and roast another 25 minutes or until an instant-read thermometer inserted in the center o...

View full recipe at My Recipes

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