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Popular in Food

Roasted Beef with Horseradish Potatoes

Pair horseradish and thyme to flavor the beef and vegetables. Finish the beef with a simple sauce made by deglazing, the process of adding liquid to the pan and stirring to loosen flavorful brown bits from the meat.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Roast: 1 hr 45 mins 350°F
  • Stand: 15 mins

Roasted Beef with Horseradish Potatoes



  1. Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan. Insert a meat thermometer into center of meat. In a large bowl combine horseradish, olive oil, pepper, the 1 teaspoon thyme, and the salt. Spoon half of the mixture over beef. Set remaining horseradish mixture aside. Roast beef in a 350 degree F oven for 30 minutes.
  2. Meanwhile, peel a strip from the center of each potato; cut larger potatoes in half. Toss potatoes and carrots with reserved horseradish mixture. Arrange vegetables in pan around roast. Roast 1-1/4 to 1-1/2 hours more or until the thermometer registers 145 degree F for medium-rare, stirring vegetables once. Remove from pan. Cover with foil. Let stand 15 minutes before carving meat. (The meat's temperature will rise 5 degrees during standing.)
  3. For sauce, add wine to roasting pan and stir up the brown bits. In a medium saucepan stir the 1-1/4 cups broth into the flour and 1/4 teaspoon thyme until smooth. Stir in wine from roasting pan. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve sauce with meat and vegetables. If desired, garnish wtih fresh thyme sprigs. Makes 8 to 10 servings.

Nutrition Facts (Roasted Beef with Horseradish Potatoes)

    Per serving:
  • 421 kcal cal.,
  • 18 g fat
  • (7 g sat. fat,
  • 84 mg chol.,
  • 474 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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