Friday, December 30, 2011

Peppercorn Roast Beef with Whipped Horseradish Cream

This easy-made dinner will absolutely impress your guests...or make the meat & potato lovin' man in your life very happy!

1 ½ teaspoons cracked black peppercorns
1 teaspoon salt
1 teaspoon thyme (fresh or dried)
½ teaspoon rosemary (fresh or dried)
1 3lb beef top round roast
4 garlic cloves, thinly sliced

1 cup whipping cream
½ cup horseradish cream 
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley (fresh or dried)

Preheat oven to 325°

In a small bowl combine the peppercorns, salt,  thyme and rosemary. 

Cut several slits in roast; insert a garlic slice into each opening. Rub peppercorn mixture over roast. Place roast (fat side up) on a rack in a shallow roasting pan. 

Disclaimer: I used a chuck roast I had in the freezer (so the picture doesn't match the ingredient list). I would suggest sticking to the top round roast listed above if you want a "prettier" roast with larger slices of meat. 

Roast for 1 ¾ to 2 ½ hours or until thermometer registers 135°. About 30 minutes before roast is done, prepare Whipped Horseradish Cream.
Beat whipping cream at medium speed with a hand mixer for 2 minutes or until soft peaks form.

Fold in remaining ingredients. Cover and chill until ready to serve.
  1. Remove roast from oven and put on a cutting board. Cover with foil completely; let stand for 20 minutes. 
  2. I suggest serving with Roasted Asparagus Bundles to add in some greens, and a heaping spoonful of mashed potatoes - however you like 'em.

  1. Roasted Asparagus Bundles: toss asparagus in olive oil, salt & pepper. Wrap with one slice bacon each. Roast at 400° for 20 minutes.
Enjoy y'all!

  1. This meal was adapted from recipes in Better Homes and Gardens Magazine & Southern Living Magazine.
  2. Photobucket

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