Roast Beef With Horseradish Potatoes

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 (2 1/2-3 lb) boneless beef roast, rib eye roast
• 1/3 cup prepared horseradish
• 2 tablespoons olive oil
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 2 lbs tiny new potatoes
• 2 cups baby carrots
• 1/4 cup dry wine or 1/4 cup beef broth
• 1 1/4 cups beef broth
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried thyme, crushed

Recipe

• 1 directions
• 2 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.
• 3 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.)
• 4 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.