Roast Beef with Horseradish Potatoes

Roast Beef with Horseradish Potatoes
Photo by Michael Paul

Ingredients

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