GATHER JOURNAL

Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Stuffed & Crumbed Roast Beef

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

Our tender roast beef cocooned in a crumb crust, riddled with black pepper and horseradish will inevitably draw a crowd. And it happens to taste just as good sliced cold on a sandwich the next day.

serves 6 to 8



  • ⅔ cup finely chopped flat-leaf parsley
  • ⅓ cup prepared horseradish, drained
  • ½ cup dried breadcrumbs
  • 6 Tbsp unsalted butter, softened
  • 5 cloves garlic, finely chopped
  • 1 ½ Tbsp dijon
  • 1 Tbsp fresh thyme, chopped
  • 1 ½ tsp freshly ground black pepper
  • 1 ½ tsp salt, divided
  • 1 (4 1⁄2 to 5 lb) bottom-round beef roast

  • 1

    Preheat oven to 425°F. Stir together parsley, horseradish, crumbs, butter, garlic, mustard, thyme, pepper, and ½ tsp salt.
  • 2

    Cut lengthwise into middle of roast without going all the way through. Open the roast like a book and make a few additional cuts to score meat. Spread inside with ⅓ of crumb mixture. Fold roast back up. Sprinkle outside of roast all over with remaining tsp salt and crust top with remaining crumb mixture. Tie roast up securely and set on a rack in a roasting pan.
  • 3

    Roast 20 minutes, then turn oven down to 325°F and continue roasting until thermometer inserted into center of roast registers 120°F, 35 to 45 minutes longer.
  • 4

    Let roast stand 15 minutes before thinly slicing.