Roast Beef with Horseradish Potatoes

Roast Beef with Horseradish Potatoes
Photo by Michael Paul

Ingredients

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

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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