Horseradish-Crusted Roast Beef

(from greenfood’s recipe box)

Prep time: 10 minutes
Cook time: 120 minutes
Serves 10 people

Ingredients

  • One 6-pound sirloin tip roast, preferably grass-fed, tied
  • 1/2 cup prepared horseradish
  • 2 tablespoons kosher salt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon sherry vinegar

Directions

  1. Preheat the oven to 375°. 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 125°. 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.

  4. MAKE AHEAD

  5. The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.

  6. SERVE WITH

  7. Mashed potatoes.

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