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Roast Beef with Horseradish Potatoes

Photo: Michael Paul
Prep time 20 mins
Other time 35 mins
Yield 4 servings


  • 1 3-pound eye-round roast
  • 1 tablespoon olive oil
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon kosher salt
  • 2 garlic cloves, minced
  • 5 pounds Idaho potatoes, peeled and cut into eighths
  • 1/4 cup bottled white horseradish
  • 2 scallions, white and light green parts only, thinly sliced
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter

Nutrition Information

  • calcium 78 mg
  • calories 1562
  • caloriesfromfat 1 %
  • carbohydrate 82 g
  • cholesterol 151 mg
  • fat 109 g
  • fiber 8 g
  • iron 7 mg
  • protein 66 mg
  • satfat 24 g
  • sodium 1519 mg

How to Make It

  1. Heat oven to 450º F. Place the beef in a roasting pan and rub the oil, cracked pepper, salt, and garlic all over the meat to coat evenly. Place the beef in the oven and roast for about 20 minutes. Turn over and roast another 25 minutes or until an instant-read thermometer inserted in the center of the roast reads 150º F. Remove from oven and let rest, covered, for 10 minutes. Reserve a quarter of the beef for another use.

  2. While the beef is cooking, place the potatoes in a large pot and cover with lightly salted water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until the potatoes are tender, about 15 minutes. Drain. Reserve 1 cup of potatoes for another use. Mash the remaining potatoes with a fork until smooth. Mix in the remaining ingredients.

  3. Thinly slice the beef and serve with the mashed potatoes.