This dutch oven recipe works for both expensive and inexpensive cuts of round roast. If roast wasn’t hearty enough, the potatoes add nicely as a side that won’t leave any mouth hungry.
The focus on this dish is mostly about saving some money and getting an amazing result. If you do have a little left over you might consider pairing this meal up with a nice Bordeaux or Cabernet.
With great hunks of beef come great responsibility. However…
As long as you have a great marble on your meat, the effort put in cooking that chunk can be be quite rewarding.
Cooking a cheap hunk of beef slow and low until it falls apart into shreds is fine, but sometimes I crave more of a carving, slicing situation, with perfectly medium rare beef that I can swipe through a slash of horseradish cream.
Impossible with an inexpensive cut, you say? Nay.
This technique is super easy, pretty fast, uses just a handful of ingredients, and is nearly foolproof. In just an hour, you’ll have carveable, craveable slices of beef roast that rival the $17.95 “Queen Cut” special at your local prime rib joint. Well, the scuzzy one, anyway. No, not that one. The one by the check cashing place.
If you want to slice up leftovers you can easily turn this top round roast into a Mexican recipe by making tacos with it.Print
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped fresh rosemary leaves
- 6 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- Coarse salt and ground pepper
- 1 top round beef roast (3 pounds), trimmed and tied
- 2 pounds fingerling potatoes, halved lengthwise
For the horseradish sauce
- 1/4 cup sour cream
- 1 tablespoon prepared horseradish
- Preheat oven to 400 degrees. In a bowl, combine 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high.
- Add beef to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
- Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 115 to 120 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.
For the horseradish sauce
- Combine ingredients in a small bowl, and stir to combine.
- Serving Size: 8
- Calories: 160
- Sugar: 2
- Sodium: 52
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Protein: 3
- Cholesterol: 4