Roast Beef with Horseradish Potatoes

Roast Beef with Horseradish Potatoes
Photo by Michael Paul

Ingredients

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