Roasted Beef Chuck Roast with Horseradish Parsley Sauce presents a robust and delectable option suitable for family gatherings or special occasions.
Follow this recipe for crafting this savory main course:
Ingredients Roasted Beef Chuck Roast with Horseradish Parsley Sauce:
1 (5-pound) boneless beef chuck-eye roast, trimmed
2 tablespoons kosher salt
2 teaspoons pepper
2 tablespoons extra-virgin olive oil
Horseradish Parsley Sauce:
1 cup fresh parsley leaves
¼ cup prepared horseradish
1 shallot, chopped
2 tablespoons capers, rinsed
1 tablespoon lemon juice
1 garlic clove, minced
½ teaspoon kosher salt
¾ cup extra-virgin olive oil
Instructions Roasted Beef Chuck Roast with Horseradish Parsley Sauce:
Segment the roast into 2 pieces at the primary seam distinguished by a line of white fat, using a boning knife as necessary.
Eliminate substantial fat portions from each segment.
Evenly season roast segments with salt and pepper.
Reunite the segments along the primary seam, creating a uniformly shaped roast.
Wrap the roast securely in plastic wrap and refrigerate for 18 to 24 hours.
Preheat the oven to 275°F (135°C).
Unwrap the roast and coat it thoroughly with oil.
Position the roast on a wire rack within a rimmed baking sheet and cook until the meat reaches 145 to 150 degrees, approximately 3¼ to 3¾ hours.
Transfer the roast to a carving board, cover loosely with aluminum foil, and allow it to rest for 45 minutes.
For the Sauce:
While the roast is resting, blend parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in a food processor until the parsley is finely minced.
Transfer the mixture to a bowl and combine with oil.
Adjust seasoning with salt to taste and set aside.
Carve the roast thinly, removing twine gradually to maintain the roast's structure. Serve with the horseradish parsley sauce on the side for an added zing.
Indulge in this delightful meal! 😊🍽️
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