One 6-pound sirloin tip roast,
preferably grass-fed, tied
½ cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground
1 tablespoon sugar
1 tablespoon sherry vinegar
1. Preheat the oven to 375°. Set a rack in a large, deep roasting
pan and place the beef roast on the rack.
2. In a small bowl, blend the horseradish with the salt, Dijon
mustard, chopped parsley, ground pepper, sugar and sherry
vinegar to form a paste. Slather the paste all over the top and sides
of the meat. Roast in the lower third of the oven for about 2
hours, until an instant-read thermometer inserted in the center
of the roast registers 125°. Transfer the roast to a cutting board
and let rest for at least 20 minutes.
3. Discard the string and thinly slice the roast beef across the
grain. Transfer the meat to a platter and serve.
—Jessica Applestone and Joshua Applestone
MAKE AHEAD The unsliced roast beef can be refrigerated for
up to 3 days. The sliced roast beef can be wrapped in plastic and
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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