Yankee Pot Roast with Horseradish-Parsley Potatoes

3-4 lbs. pot roast (I use a 7-bone roast)
1 T. kosher salt
1 tsp. coarse ground pepper
1 T. dried thyme
1 tsp. paprika
2 cloves garlic, minced
2 T. olive oil
1/4 cup olive oil
2 cups beef broth
2 bay leaves
1 lb. baby peeled carrots
2 parsnips, peeled and thinly sliced
1 turnip, peeled and sliced
2 large onions, thinly sliced
3 lbs. new potatoes
2 oz. butter
1 cup sour cream
2 cups half and half
1 cup chopped freah parsley
1 T. prepared horseradish
1 tsp. salt
1/4 tsp. white pepper

Place the beef on work surface. In a small bowl, combine the salt, pepper, thyme, garlic, paprika, and olive oil to make a rub. Rub the mixture on both sides of the beef. Heat 1/4 cup olive oil in a heavy saute pan or oven proof roasting pan. Brown the beef on both sides over medium heat, about 5 minutes per side. Add the beef broth and bay leaves. Cover: place in preheat 350 degree oven for 2 hours; checking after the first hour to make sure the liquid has not evaporated. If necessary, add more broth, water or red wine. After the initial 2 hours, add the carrots, parsnips, turnip and onions. Cover, return to oven for final hour of cooking. Beef should be tender and falling off the bone after the cooking time. While beef is cooking, boil potatoes until tender; drain and smash the potatoes with butter, sour cream, half and half, parsley, horseradish, salt and white pepper. Set aside, keeping warm until ready to slice beef and serve with vegetables over the potatoes.

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