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Zesty Beef Roast

 Zesty Beef Roast
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.
6-8 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 278 calories, 12 g fat (3 g saturated fat), 102 mg cholesterol, 255 mg sodium,

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Zesty Beef Roast (continued)

Nutritional Facts: 7 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.