FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BEEF ROAST RECIPES >>>>> >  Peppery Roast Beef w/Horseradish

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

PEPPERY ROAST BEEF RECIPE

The Taste of Home Cookbook
New Revised 2nd Edition
With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.
Maureen Brand, Somers, Iowa

Prep: 5 min.
Bake: 2½ hours + standing
Yield: 10-12 servings.


Ingredients

    1 tablespoon olive oil
    1 tablespoon seasoned pepper
    2 garlic cloves, minced
    1/2 teaspoon dried thyme
    1/4 teaspoon salt
    1 boneless beef eye round roast (4 to 5 pounds)

Horseradish Sauce

    1 cup (8 ounces) sour cream
    2 tablespoons lemon juice
    2 tablespoons milk
    2 tablespoons prepared horseradish
    1 tablespoon Dijon mustard
    1/4 teaspoon salt
    1/8 teaspoon pepper


Directions

1) In a small bowl, combine the oil., seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan.

2) Bake, uncovered, at 325° for 2½ to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.

3) In a small bowl, combine the sauce ingredients. Serve with roast.

Nutrition Facts:
4 ounces cooked beef with 4½ teaspoons sauce equals 228 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 211 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages