I have a pretty standard recipe for doing roasts that I’ve used for years. It tastes great and involves a lot of garlic. *smile* But this past month, I was writing up our meals for the month so I could get the grocery list together. I decided to pull down a cookbook (which I have a ton of) and flip through it for some ideas to try. I found this one and it sounded pretty good.
I’m not a huge fan of straight horseradish, but I like it better when it’s tempered with other things. The sauce you get at the end is *really* good and worth doing on its own for other dishes.
- 4-6 lb. roast
- 1/3 cup horseradish
- 1 tsp finely shredded lemon peel
- 1 tbsp lemon juice
- 1/4 cup butter, softened
- 1/2 cup sour cream
- 1 tbsp parsley
Preheat oven to 325. Cut inch wide pockets into the roast, about 3 inches apart. Combine horseradish, lemon peel, and lemon juice. Save 2 tbsp of this mixture. Stir the butter into the rest of the mixture. Rub onto the roast and into the pockets. Cook, fat side up, for roughly 90-120 minutes – for medium rare. See temp chart below to determine doneness. Let the roast rest for 15 minutes before cutting into it!
Take reserved mixture and add in the sour cream and parsley. Pass this around with the meat. Enjoy!
You can use a meat thermometer to determine doneness. Keep the thermometer away from bone and fat. When reading the thermometer, put it in the thickest portion and check temp. Then push it in a little bit farther – if the temp drops, continue cooking. If it stays the same, remove it from the oven.
Rare……………. 120 to 125 degrees
Medium Rare… 130 to 135 degrees
Medium……….. 140 to 145 degrees
Medium Well… 150 to 155 degrees
Well Done…….. 160 degrees and above