This meal was inspired by a jar of horseradish. Plain and simple homemade horseradish. While we were at the Elmira Maple Syrup Festival two weekends ago, in between gorging on fritters & giant pickles, “J” and I grabbed a jar of homemade horseradish from a local vendor.
Little did we know at the time, this would be the best horseradish we have both ever tasted.
Of course we had to have an excuse to eat it the following week, and naturally we both decided on roast beef.
I don’t eat beef very often, and my initial intentions for this roast were foiled by my inability to plan ahead (cough cough… procrastinator), so when I rubbed this hunk of meat with a homemade mushroom rub, plopped it in a roasting pan with wine, broth, garlic, onions and portabella mushrooms, I was not sure how it was going to turn out.
Let me say it was… perfection.
Maybe it was utterly tender beef…. or the ever-so-slightly caramelized brussels sprouts… or the way the beef jus cascaded over mashed sweet potatoes… or the meal as a whole, that had me thinking, “if this were my last meal, I would be one happy duck!”
It was that good! No word of a lie. Moral of the story, go get some of this horseradish, it will change your life!
Roast Beef with Mashed Sweet Potatoes & Balsamic Brussels Sprouts
1 big beef pot roast
4 tbsp of any rub of your choice
1 tbsp olive oil
1 cup beef broth
1/4 cup red wine
1 small red onion, sliced thin
2 cloves of garlic, minced
2 large portabella mushrooms
1 lb brussels sprouts, cut in half
1 tbsp olive oil
1 tbsp balsamic vinegar
2 medium sweet potatoes
1. Preheat oven to 425F.
2. Rub roast with desired rub or herbs.
3. In a saute pan, heat oil on medium-high. Sear the outside of the roast – 4-5 minutes on both sides.
4. In large roasting pan, add broth, wine, onion, garlic. Mix well. Place two portabella mushrooms, gill sound down, in the bottom of the pan. Place seared roast on top of mushrooms.
5. Cook, covered in oven, for 1.5-2 hours, or until meat reaches desired doneness.
6. Meanwhile, halve brussels sprouts. In a large bowl, mix together oil and vinegar. Toss sprouts until coated. Place on a greased baking sheet. Place in oven with roast for the last 15 minutes of cooking.
7. Meanwhile, peel sweet potatoes and cut into 1 inches cubes. Bring to a boil in large pot for 8-10 minutes, or until potatoes are soft. Mash with a sprinkle of salt, milk and butter if desired.
8. To Plate: Scoop potatoes ontop bottom of plate. Pour over a spoonful of beef broth. Top with thick slices of beef, onions, and mushrooms, Serve brussels sprouts on the side…. Don’t forget the horseradish!
What would be your proverbial “last meal?”