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Beef Roast w/Horseradish and Roasted Garlic Crust (M, KLP, TNT)
Source: Adapted from a recipe in Cooking Light 11/01/98
Serves: Depends on size of roast

1 whole garlic head
Olive oil-flavored cooking spray
1/3 cup prepared horseradish
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 beef roast

Preheat oven to 350°F. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil.

Bake at 350°F for 1 hour; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.

Spread over roast and "marinade" for however much time you have. I have done this for hours before cooking in the refrigerator!

Cook the meat as you would normally. I do a rib roast at 200°F for one hour per pound for evenly rare meat.

Poster's Notes:
This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A