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

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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