Horseradish-Crusted Beef with Roasted Potatoes and Shallots

By Tufgrlz

Ingredients

• 1 jar(s) prepared horseradish, squeezed of excess liquid
• 1/4 cup(s) whole-grain mustard
• 1/2 cup(s) fresh flat-leaf parsley, roughly chopped
• 1 boneless beef rump or rib roast, at room temperature
• Kosher salt and pepper
• 1 pound(s) medium shallots (about 12)
• 2 pound(s) medium Yukon Gold or white potatoes (about 6)
• 2 tablespoon(s) olive oil

Preparation

Step 1

1.Heat oven to 375°F. In a small bowl, combine the horseradish, mustard and parsley.

2.Tie the beef, if desired, and place in a large roasting pan. Season with 1 1/2 tsp salt and 1 tsp coarsely ground pepper, then rub with the horseradish mixture. Roast for 30 minutes.

3.Meanwhile, peel the shallots, cut them in half and place in a large bowl. Cut the potatoes into 1 1/2-in.-thick wedges (no need to peel); add them to the bowl. Drizzle with the oil, season with 1/2 tsp each salt and pepper and toss to combine.

4.Scatter the vegetables around the roast and continue roasting to desired doneness, 130°F for medium-rare, 50 to 60 minutes more.

5.Transfer the roast to a cutting board and let rest for at least 15 minutes before slicing. Stir the vegetables, and continue roasting until golden brown and tender, 10 to 15 minutes more. Serve with the roast.