Horseradish-Crusted Roast Beef

• Recipe by Jessica Applestone and Joshua Applestone

To showcase the deeply flavorful grass-fed beef that’s sold at Fleisher’s, Jessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime 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’s also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.

Ingredients

1. One 6-pound sirloin tip roast, preferably grass-fed, tied
2. 1/2 cup prepared horseradish
3. 2 tablespoons kosher salt
4. 2 tablespoons Dijon mustard
5. 2 tablespoons finely chopped parsley
6. 1 tablespoon coarsely ground black pepper
7. 1 tablespoon sugar
8. 1 tablespoon sherry vinegar

Directions

1. Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
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.
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.