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Herb Crusted Round Tip Roast
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Serves 8
A perfect beef roast for weekday family dinners.
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Ingredients:
3 lb boneless round tip roast
2 teaspoons prepared horseradish
2 tablespoons sour cream
Salt, to taste
Ground black pepper, to taste
1 cup breadcrumbs
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon sage
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 teaspoons vegetable oil
Directions:
Preheat oven to 400 degrees F.
Mix together horseradish and sour cream in a small bowl, season with salt and pepper to taste. Set aside.
In a separate bowl, combine breadcrumbs, thyme, rosemary, sage, garlic and olive oil. Season with salt and pepper to taste. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Season roast with salt and black pepper. Place roast in skillet and sear until browned on all sides, about 10 minutes. Remove roast from skillet. Spread horseradish mixture over roast and then top roast with breadcrumb mixture, press mixture into roast. Return roast to skillet. Place skillet in oven and cook roast for about 45 minutes.
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Herb Crusted Round Tip Roast
Serves 8
Ingredients:
3 lb boneless round tip roast
2 teaspoons prepared horseradish
2 tablespoons sour cream
Salt, to taste
Ground black pepper, to taste
1 cup breadcrumbs
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon sage
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 teaspoons vegetable oil
Directions:
Preheat oven to 400 degrees F.
Mix together horseradish and sour cream in a small bowl, season with salt and pepper to taste. Set aside.
In a separate bowl, combine breadcrumbs, thyme, rosemary, sage, garlic and olive oil. Season with salt and pepper to taste. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Season roast with salt and black pepper. Place roast in skillet and sear until browned on all sides, about 10 minutes. Remove roast from skillet. Spread horseradish mixture over roast and then top roast with breadcrumb mixture, press mixture into roast. Return roast to skillet. Place skillet in oven and cook roast for about 45 minutes.
Let the roast rest for 15 minutes before slicing.
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