To show off deeply flavorful grass-fed beef, butcher-keep proprietors Jessica and Josh Applestone make an easy roast red meat the use of any quantity of cuts, including rib loin (top rib), top round or a tied sirloin tip. The roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it is also awesome cold on a sandwich: Thinly slice the roast pork and serve it on white bread with horseradish mayonnaise and juicy tomatoes.
Ingredients
One 6-pound sirloin tip roast, preferably grass-fed, tied 1/2 cup prepared horseradish 2 tablespoons kosher salt 2 tablespoons Dijon mustard 2 tablespoons finely chopped parsley 1 tablespoon coarsely ground black pepper 1 tablespoon sugar 1 tablespoon sherry vinegar
How to Make It
Step 1
Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
Step 2
In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar, and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast, registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
Step 3
Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
Make-Ahead
The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.
Serve With
Mashed potatoes.
Suggested Pairing
The powerfully spicy crust on this impressive roast makes it difficult to match with a classic beef partner, like Cabernet Sauvignon—horseradish tends to make Cabernets taste astringent. Instead, look for a ripe, sweetly fruity Zinfandel, with juicy berry flavors that will work better with the horseradish.
Ingredients
One 6-pound sirloin tip roast, preferably grass-fed, tied 1/2 cup prepared horseradish 2 tablespoons kosher salt 2 tablespoons Dijon mustard 2 tablespoons finely chopped parsley 1 tablespoon coarsely ground black pepper 1 tablespoon sugar 1 tablespoon sherry vinegar
How to Make It
Step 1
Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
Step 2
In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar, and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast, registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
Step 3
Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
Make-Ahead
The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.
Serve With
Mashed potatoes.
Suggested Pairing
The powerfully spicy crust on this impressive roast makes it difficult to match with a classic beef partner, like Cabernet Sauvignon—horseradish tends to make Cabernets taste astringent. Instead, look for a ripe, sweetly fruity Zinfandel, with juicy berry flavors that will work better with the horseradish.
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