Mushroom-Crusted Beef Top Round with Crispy Horseradish Potato

Serves: 6
Prep Time: 10 min.
Cook Time: 30-35 min.


Preheat the oven to 425°F.

Place the dried mushrooms, 1½ tablespoons salt, and ½ teaspoon black pepper into spice grinder or food processor and process into a powder.

Mix Dijon mustard, olive oil and garlic in a small bowl and set aside.

Next, toss the potatoes with prepared horseradish, 1 teaspoon salt, ¼ teaspoon black pepper, and melted butter. Place in an oven safe roasting dish.

Rub the top round roast with the garlic mustard paste. Next, generously coat the roast with the mushroom seasoning powder.

Place the roast on top of the potatoes, then place into the oven and roast for 30-35 minutes, or until 145°F internally as measured by a probe thermometer. Once the roast is done cooking, sprinkle generously with chopped herbs.

To serve, slice the roast and place on top of the crispy potatoes. Enjoy!

Approximate nutritional values per serving:

Calories 570, Fat 23g, Sat. Fat 8g, Trans Fat 0.5g, Cholesterol 135mg, Sodium 1970mg, Total Carbohydrate 42g, Fiber 5g, Sugars 3g, Protein 47g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.