Peppery Roast Beef

A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.

Peppery Roast Beef
Servings: 8 Prep 20 mins Roast 1 hr 10 mins 400/350 degrees

Ingredients

Beef:
  • 1 tablespoon olive oil
  • 1 tablespoon pepper-medley seasoning blend
  • 1/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried thyme
  • 1 boneless beef eye-round roast (3-1/2 to 4 pounds)
Sweet Potatoes and Brussel Sprouts:
  • 2 pounds sweet potatoes, with skins, scrubbed, cut in 2-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 packages (10 ounces each) fresh Brussels sprouts, cleaned
Sauce:
  • 1 cup sour cream
  • 2 tablespoons bottled horseradish
  • 2 tablespoons milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

Beef:

1. Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.

Sweet Potatoes:

2. Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.

3. Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.

4. Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.

Sauce:

5. Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 570, Fat, total (g): 31, chol. (mg): 119, sat. fat (g): 13, carb. (g): 31, fiber (g): 5, pro. (g): 44, sodium (mg): 479, Percent Daily Values are based on a 2,000 calorie diet.