1 Video | Photo: Roast Beef with Potatoes and Green Peppercorns Recipe
Ingredients
- 1 large beef top round, about 8 to 10 pounds
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Dijon mustard
- 4 ounces green peppercorns in brine
- 1 lemon, juiced
- 4 pounds small potatoes, washed and dried
Directions
Preheat the oven to 500 degrees F.
Place the roast on a flat surface and season all sides with salt and pepper. Combine the mustard and green peppercorns and the lemon juice and rub all over the beef. Place it on a roasting rack. Place the potatoes in the bottom of the roasting pan and season them with salt and pepper. Place the rack in the pan directly over the potatoes.
Place the pan in the center of the oven and cook, undisturbed for 10 minutes. Lower the temperature of the oven to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. The thermometer should read about 130 degrees F for medium rare. Remember that "carry over" cooking (when the roast comes out of the oven and rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. If it's undercooked, you can always cook it more, but if overcooked, there is no fixing it!
Remove the roast beef and place it on a flat surface for carving. Transfer the potatoes to a serving platter. Serve the roast, whole on the platter to carve at the table. Alternatively, arrange slices of beef over the potatoes and coat with a layer of the pan sauce.
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By wahlberg
on October 23, 2010
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I agree the peppercorns were hard to find at first...but now its 1 of our favorite recipes. we use like chuck roast...more fat,flavor and drippings.i was just checking back for cooking times...apparently its an issue.
by the way, i love this chic...she does like food porn!
By driganojohn_7561533
North Babylon, NY
on January 15, 2010
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This has to be the worst roast I ever had. My first problem was trying to find those peppercorns. I went to 4 supermarkets and noone had them and never even heard of them. Used capers instead, which was a mistake. The mustard for me is not what I want to cook a roast with. I used the top round like she said, it was not very tender and cooked longer than what was told to do. This was a waste of money, next time I will stick to a traditional roast and potatoes.
By cynlittleton_12...
Los Angeles, 43
on December 25, 2009
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As a roast novice I trusted Food Network to provide me an easy recipe that I could handle for a dinner for my family including my parents. Note this recipe is marked 'easy.' Oh how I wish I'd done more research beforehand. Oh how I wish I'd read all the comments -- not just the GLOWING ones posted at the top. I was just overly excited about trying something new and I love dijon so I figured this was a cinch. I could write 800 words about how bad my experience with this recipe was, but I'll stick to echoing the sentiment of an earlier comment. Who in their right mind recommends 10 minutes per pound of roasting time??
Read all 23 reviews