A toast to the roast

Took a much needed rest day today, and subsequently put my energy into work and dinner. The second was much more productive: found a huge 5.5 lb beef roast at the Essex Street Market and Maggie discovered a great recipe for horseradish-crusted roast beef online.

Ingredients

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

Super easy, really entails just slathering the top and sides of the roast with the horseradish/mustard paste and popping it in the oven for a few hours. A meat thermometer helps greatly, since the time is going to be very cut dependent. The recipe calls for a tied sirloin tip, but any roast cut will do: top round, prime rib, etc. I managed to have the guy at the meat stand dig up a roast cut out of the back walk-in, the only thing I could get him to tell me was that it was a "roast beef cut". Good enough for me! Enough for dinner for four, with another meal's worth of leftovers for four.

Served with roasted brussel sprouts, roasted cauliflower with raisins and anchovies (mmm...), and parmesan smashed potatoes.