Roast Beef with Horseradish Potatoes

Roast Beef with Horseradish Potatoes
Photo by Michael Paul

Ingredients

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

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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