Horseradish-Herb Top Round Roast
Prep: 20 minutes plus standing
Bake: 3 hours • Serves: 10
1 tablespoon PICS salt
2 teaspoons PICS ground black pepper
3 tablespoons PICS canola oil
3 garlic cloves, finely chopped
1/2 cup refrigerated horseradish
1/4 cup loosely packed chopped fresh parsley
3 tablespoons chopped fresh thyme
1 Market 32 large white onion, sliced into 1/4-inch-thick disks
1.Preheat oven to 225°. Place roasting rack in large roasting pan.
2.Sprinkle top round roast with salt and pepper. Heat large skillet over medium-high heat. Add oil and roast to skillet; cook 5 minutes, turning to brown on all sides. Remove roast from skillet.
3.In small bowl, stir garlic, horseradish, parsley and thyme. Evenly spread horseradish mixture over roast. Place onion disks on roasting rack in roasting pan; place roast on top of onion disks.
4.Bake roast 3 to 3-1/2 hours or until internal temperature reaches 135° for medium-rare. (Internal temperature will rise 5 to 10° upon standing.) Transfer roast to cutting board; let stand 10 minutes before slicing.
Approximate nutritional values per serving:
373 Calories, 12g Fat (3g Saturated), 159mg Cholesterol,
887mg Sodium, 4g Carbohydrates, 1g Fiber, 64g Protein
If you don’t have a skillet large enough to brown the whole roast at once, cut it into halves or thirds and brown each piece separately.