• 8servings
  • 150minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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.


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