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    You are in: Home / Recipes / Roast Beef With Horseradish Potatoes Recipe
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    Roast Beef With Horseradish Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    That Napa Chicken Ranch's Note:

    Hearty Cold Weather Sunday Supper Fare!

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    Units: US | Metric


    1. 1
    2. 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. 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. 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.

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    Nutritional Facts for Roast Beef With Horseradish Potatoes

    Serving Size: 1 (278 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 262.5
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.2 g
    Cholesterol 68.1 mg
    Sodium 314.9 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 2.4 g
    Sugars 2.8 g
    Protein 26.5 g

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