Ultimate Sunday Roast
from the kitchen of Marie DeWolfe; dixielandsdeals.com Nothing beats the aroma of a roast while it’s cooking. Blogger Marie DeWolfe says this recipe works well with prime rib also, but whatever cut of beef used, the crispy outer crust of each moist slice is delectable. “Ultimate” is certainly the word for this special roast.
Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Serving size: 6
Calories per serving: 142
1 (7 pounds) beef rump roast
1 (6-oz) jar prepared horseradish
1/4 c Grey Poupon Harvest Coarse Ground Mustard
1 c fresh parsley chopped
1 1/2 tsp kosher or sea salt
1 tsp coarsely ground pepper
olive oil for coating skillet and roasting pan
Preheat oven to 375°F. In a well-oiled skillet, sear all sides of roast on high. Remove from heat and let cool. Coat bottom of roasting pan with olive oil; place roast in a pan. Pour horse-radish into a medium bowl and, with paper towels, blot out as much liquid as possible to achieve a “dry” texture. Add parsley and mustard to horseradish; mix well. Using your hands, rub this mixture over entire roast, making a “crust.” Bake for 2 to 2½ hours, uncovered. Remove roast and let sit for 15 minutes to allow juices to redistribute before slicing.