Well hello there old blog! Summer has been crazy and not my cooking has gone on in our kitchen. More dust lines the shelves than food! I found this recipe on Food Network, and made a few tweaks to it. It was GREAT! The original recipe calls for all fresh herb, and much more of them (2 cups fresh parsley...) but I didn't have any fresh herbs on hand, so just used dried!
1 3 lb boneless roast
salt and pepper
1/2 c plus 2 T oil
3 T powdered garlic, plus 3 cloves pressed
4 T dried parsley
2 T dried thyme
2 T dried oregano
2 T dried rosemary
2 T mustard powder
Horseradish Sauce
1/2 c sour cream (I used top the tater... it was really tasty!)
2 T horseradish
1 T lemon juice
(mix all together and serve)
For the roast...
Preheat oven to 350 degrees
Salt and pepper roast, brown with 2 T oil on all sides until caramelized. Remove from pan, place on rack on cookie sheet. Mix all dried ingredients with enough of the 1/2 c oil to make a paste. Spread over all sides of roast. Insert meat thermometer and cook medium rare to 125 degrees (if you have an electric one it's really easy... I just set it so the timer went off when it hit 125). I was waiting for Adam to get up, so let mine go to 15o degrees and it was done and still moist. It took a little less than 2 hours... much quicker than I thought it would!
Slice and serve with horseradish sauce!
Sunday roast any night of the week!
