Pastrami-Rubbed Roast Beef
By Giant Eagle
Prep Time: 10 min.
Cook Time: 45 min.
Preheat oven to 500ºF. Whisk together the whole grain mustard and sour cream with ½ teaspoon salt until well combined and smooth, set aside.
Combine all the rub ingredients and sprinkle all over the beef roast. Really pack it on. If possible, do this the night before roasting, and refrigerate until ready to roast. Place roast on a roasting rack over a sheet pan.
Toss potatoes with olive oil, 1 teaspoon salt and ½ teaspoon ground black pepper. Spread on a foil-lined or non-stick sheet pan. Place potatoes and roast in oven. Roast until the potatoes get a little browned, about 10 minutes. Reduce heat to 250ºF and continue to cook until roast reaches a minimum internal temperature of 145°F — about 30-45 minutes. Remove the beef from the oven and let rest at least 20 minutes before slicing.
Remove potatoes from the oven when tender. Drain the sauerkraut and toss with the potatoes on the sheet pan and return to the oven to heat the sauerkraut through, about 5 minutes.
Once the beef has rested, slice thin and serve with the mustard sauce and roasted potatoes.
Approximate Nutritional Information (Per serving):
Calories 870, Fat 40g, Sat. Fat 15g, Trans Fat 1.5g, Cholesterol 225mg, Sodium 1680mg, Total Carbohydrate 51g, Fiber 6g, Sugars 6g, Protein 73g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free, Soy Free
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.
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