This was another one of our Sunday dinners. It was also the first time I’ve made a beef roast.
Unless it’s ground beef or in the slow cooker, I don’t cook beef that oven. Usually, the task falls to Mark – and nine times out of ten that means steaks on the grill. I’ve wanted to try a roast but they’re fairly expensive and, honestly, I was afraid of screwing it up.
When they were on sale Easter week, I decided it was time to tackle making one – and to my surprise it was really easy. I’d go as far as to say this recipe is relatively fool-proof. Not to mention, absolutely delicious.
(slightly adapted from Women’s Day)
1/4 c. prepared horseradish
1/4 c. whole-grain mustard
1/2 c. fresh flat-leaf parsley, roughly chopped
1 (4-lb.) boneless beef rump or rib roast, at room temperature
Kosher salt and pepper
Preheat oven to 375F degrees.
In a small bowl, whisk together the horseradish, mustard and parsley.
Place the beef in a large roasting pan and season with salt and pepper. Rub with the horseradish mixture.
Roast for 80-90 minutes, or until reaching desired doneness, 130F degrees for medium-rare.
Transfer to a cutting board and let rest for at least 15 minutes before slicing.