Horseradish-Crusted Roast Beef

by Jana Harvey on April 13, 2011

6 lb. Sirloin Tip Roast, tied
1/2 cup prepared horseradish
2 Tbs. kosher salt
2 Tbs. Dijon mustard
2 Tbs. finely chopped parsley
1 Tbs. coarsely ground pepper
1 Tbs. sugar
1 Tbs. sherry vinegar

1. Preheat oven to 375º F. Set a rack in a large, deep roasting pan and place the beef roast on the rack. 2. In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125º F. Transfer the roast to a cutting board and let rest for at least 20 minutes. 3. Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes.


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