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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Beef with Horseradish Potatoes

Makes: 8 to 10 servings
Prep 20 mins Roast 350°F1 hr 45 mins Stand 15 mins
Roasted Beef with Horseradish Potatoes
  • 1 2 1/2 - 3  pound  boneless beef rib eye roast
  • 1/3  cup  prepared horseradish
  • 2  tablespoons  olive oil
  • 1  teaspoon  coarsely ground pepper
  • 1  teaspoon  dried thyme, crushed
  • 1/2  teaspoon  salt
  • 2  pounds  tiny new potatoes
  • 2  cups  packaged, peeled baby carrots
  • 1/4  cup  dry white wine or beef broth
  • 1 1/4  cups  beef broth
  • 2  tablespoons  all-purpose flour
  • 1/4  teaspoon  dried thyme, crushed

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 421,
  • Fat, total (g) 18,
  • chol. (mg) 84,
  • sat. fat (g) 7,
  • carb. (g) 31,
  • fiber (g) 3,
  • pro. (g) 32,
  • vit. A (RE) 876,
  • vit. C (mg) 17,
  • sodium (mg) 474,
  • calcium (mg) 40,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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