Roast Beef with Mustard Salsa Verde

By Giant Eagle

Roast Beef with Mustard Salsa Verde

Serves: 6
Prep Time: 20 min.
Cook Time: 1 hr.


Preheat oven to 375°F. Place the potatoes in the bottom of a 12x8-inch roasting pan or casserole. Scatter a few rosemary sprigs over the potatoes. Season the roast with 2 teaspoons of salt and 1 teaspoon of pepper. Place roast on potatoes in pan and then in the oven. Bake for 1 hour, about 20 minutes per pound.* Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

While the beef is roasting, remove the “ribs” from the mustard greens. Mince the garlic and shallot. Place the mustard seeds in a small dish with the red wine vinegar and microwave for 1 minute, let cool.

Bring a pot of water to a boil. Add the mustard greens and boil for 2 minutes. Drain well and rinse with cold water. Squeeze water out of the mustard greens. Place the mustard greens on a cutting board and chop well. Place the mustard greens in a medium mixing bowl and add the minced garlic, shallots, mustard seeds, olive oil, capers, and ½ teaspoon salt. Stir to combine.

Slice the roast beef and serve with the potatoes and salsa verde.

*For food safety, cook beef to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving):

Calories 520, Fat 20g, Sat Fat 5g, Trans Fat 0g, Cholesterol 140mg, Sodium 1120mg, Total Carbohydrate 32g, Fiber 4g, Sugars 3g, Protein 59g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-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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