Zesty Beef Roast Recipe

5 1 1
Zesty Beef Roast Recipe
Zesty Beef Roast Recipe photo by Taste of Home
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Zesty Beef Roast Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours + standing

Ingredients

  • 1 beef sirloin tip roast or boneless beef rump roast (3 pounds)
  • 2 tablespoons canola 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.
Originally published as Zesty Beef Roast in Country Extra May 1998 , p49

Nutritional Facts

1 each: 278 calories, 12g fat (3g saturated fat), 102mg cholesterol, 255mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 35g protein.

  • 1 beef sirloin tip roast or boneless beef rump roast (3 pounds)
  • 2 tablespoons canola 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
  1. 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.
  2. 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.
Originally published as Zesty Beef Roast in Country Extra May 1998 , p49

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wac30 User ID: 5586204 50800
Reviewed Nov. 20, 2010

"Very good, especially the gravy!"

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