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Categories:
beef garlic salt pepper thyme white potatoes carrots cabbage horseradish sauce horseradish Dijon mustard sour cream mayonnaise salt pepper
Viewed: 59 - Published at: 8 years agoIngredients
- 1 whole 2 1/2 To 3 Pound Eye Of Round Roast Beef
- 4 whole Cloves Garlic, Minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Dried Thyme, Or To Taste
- 4 whole White Potatoes, Peeled And Halved Lengthwise
- 1 pound Carrots, Peeled -OR- Baby Carrots
- 1 whole Medium Head Cabbage, Quartered
- 1/4 cups Prepared Horseradish Sauce
- 1/4 cups Prepared Horseradish (or Less, To Taste)
- 1 Tablespoon Dijon Mustard
- 1/2 cups Sour Cream
- 1/4 cups Mayonnaise
- 1 pinch Salt
- 1 pinch Pepper
Method
- Prepare the Roast:
- Preheat oven to 400 degrees (F).
- Place the roast in a roasting pan that is large enough to hold the meat and all of the vegetables, then massage the garlic, salt, pepper and thyme into the meat.
- Bake, uncovered for 20 minutes at 400 degrees.
- Drop the temperature to 325 degrees (F), and place the potatoes, carrots and cabbage around the meat.
- Season with salt and pepper to taste.
- Pour in about 1/4 cup water, cover the roaster and continue cooking for an hour and half to two hours.
- The inside temperature of the roast should be 165 degrees when done, and the potatoes and carrots should also be fork tender and have taken on a slight flavor from the roast with the cooking juices.
- Scoop the vegetables into a serving bowl, remove the roast to a cutting board and let cool 15 minutes before slicing.
- While the roast is cooling, prepare the horseradish sauce.
- In a small mixing bowl, whisk together all ingredients until well incorporated.
- Make sure to taste this, as horseradish can be quite spicy.
- If its too spicy, add a little more sour cream and mayonnaise.
- If its not spicy enough for your liking, by all means, add more horseradish.
- Store in the refrigerator until chilled through.
- Slice the roast and serve with the sauce.
