Succulent and horseradish-strewn.Gather Journal Stuffed & Crumbed Roast Beef
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
Preheat oven to 425°F. Stir together parsley, horseradish, crumbs, butter, garlic, mustard, thyme, pepper, and ½ tsp salt.
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.
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.
Let roast stand 15 minutes before thinly slicing.