Peppery Roast Beef

Peppery Roast Beef
A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.
Makes 8
Prep 20 m
Roast 70 m
Roast 400/350 degrees

Ingredients

Beef:

Sweet Potatoes and Brussel Sprouts:

Sauce:

Directions

Beef:

  1. 1 of 1 Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.

Sweet Potatoes:

  1. 1 of 3 Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.
  2. 2 of 3 Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
  3. 3 of 3 Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.

Sauce:

  1. 1 of 1 Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.
Nutrition Information for Peppery Roast Beef
Servings Per Recipe: 8
Per Serving: 13 g sat. fat, 31 g Fat, total, 119 mg chol., 5 g fiber, 479 mg sodium, 44 g pro., 31 g carb., 570 kcal cal.