Recipe | Horseradish-Crusted Beef Quick Roast with Root Vegetables

HORSERADISH-CRUSTED BEEF QUICK ROAST WITH ROOT VEGETABLES

With just a few simple fresh ingredients, ordinary roast beef becomes extraordinary. The horseradish is an interesting base for the Quick Roast’s crusty coating, adding heat and zing.

INGREDIENTS

1	1	large carrot, cut in wedges
2	2	medium potatoes, peeled or scrubbed, cut in wedges
1 tbsp	15 mL	olive oil
Pinch	Pinch	EACH salt, pepper and crushed dried rosemary
1 tbsp	15 mL	EACH prepared horseradish and grainy Dijon mustard
1/2 tsp	2 mL	EACH chopped garlic and cracked black pepper
1 lb	500 g	Beef Quick Roast
		Horseradish Sauce (recipe follows), optional

PREPARATION TIME: 15 minutes
COOKING TIME: 50 minutes

DIRECTIONS

1. Toss carrot and potatoes with olive oil, salt, pepper and rosemary; place in small roasting pan or ovenproof skillet. In small bowl, stir together horseradish, mustard, garlic and pepper; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible; place on top of vegetables.

2. Roast, uncovered, in 350ºF (180ºC) oven for 50 to 60 minutes or until thermometer reads 140ºF (60ºC) for medium-rare. While roast is still in pan, cut off netting with kitchen shears, allowing any bits of crust to fall into pan. Transfer roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5ºF (3ºC) before carving thinly across the grain.

3. Meanwhile, return vegetables to oven for 5 minutes if not quite tender. Remove vegetables to serving platter. Make Horseradish Sauce, if desired and serve with roast.

Horseradish Sauce: After removing vegetables from pan, pour in 1 cup (250 mL) beef broth; bring to boil, stirring and scraping up any brown bits from bottom of pan. Dissolve 1 tbsp (15 mL) cornstarch in 1 tbsp (15 mL) cold water; stir into pan and cook, stirring, until thickened slightly. Season with salt and pepper to taste. Makes 1 cup (250 mL).

Part of the Favourite Comfort Foods Recipe Collection

NUMBER OF SERVINGS: 2 to 3 SERVINGS

NUTRITION INFORMATION PER SERVING

336 Calories 13 g Fat

30 g Protein 26 g Carbohydrates

An excellent source of Iron (26 % RDI) and Zinc (80 % RDI)

TIP

You can use regular potatoes, sweet potatoes or a mix of both.