Serves: 6
Total Calories: 142
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Preheat oven to 375°F. In a well-oiled skillet, sear all sides of roast on high. Remove from heat and let cool. Coat bottom of roasting pan with olive oil; place roast in pan. Pour horse-radish into a medium bowl and, with paper towels, blot out as much liquid as possible to achieve a “dry” texture. Add parsley and mustard to horseradish; mix well. Using your hands, rub this mixture over entire roast, making a “crust.” Bake for 2 to 2½ hours, uncovered. Re-move roast and let sit for 15 minutes to allow juices to redistribute before slicing.
This Ultimate Sunday Roast recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
