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Zesty Beef Roast Recipe

Photo by: Taste of Home

One day when I ran out of ketchup, I substituted horseradish in the sauce for the meatballs I was making. It was delicious, so next I decided to try it on a roast. It, too, was a winner.

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6-8 Servings
Prep: 20 min. Bake: 2 hours + standing

Ingredients

1 beef sirloin tip roast or boneless beef rump roast (3 pounds)
2 tablespoons vegetable oil
1 cup beef broth
1/4 to 1/3 cup prepared horseradish
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
2/3 cup cold water

Directions

In a Dutch oven, brown roast on all sides in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350° for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes.
Meanwhile, pour the pan juices into a large measuring cup; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 278 calories, 12 g fat (3 g saturated fat), 102 mg cholesterol, 255 mg sodium, 7 g carbohydrate, 1 g fiber, 35 g protein.

Zesty Beef Roast published in Country Extra May 1998, p49

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Ingredients