Roast Beef with Potatoes and Green Peppercorns

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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!

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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.

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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??

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Made just as described and watched it carefully so it was perfectly mediium rare. My husband was blown away by it. Read some other reviews and can't figure what went wrong with any that had a bad experience. Will do over and over again!

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I was really excited to make this recipe and even went to three different stores to find the brined peppercorns, but finally did. In the end their flavor completely overwhelmed the beef and left a taste that was almost chemically.

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I am going to make this dinner for a Valentine's dinner and I just needed to know about the Swiss Chard. Do you have to serve it immediately or can it wait and be served with the meal? I did have a hard time finding the peppercorns....but I did find them. Everyone's comments were very helpful. I hope all 6 of us like this meal because it certainly did look while they were making it.

Michele
Alto, NM
01-26-09

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I couldn't find brined peppercorns, so I followed the advice of a previous reviewer, I crushed 4 Tbls of green peppercorns, soaked them in the mustard (only 1/4 cup and 1/4 cup dry white wine, along with the lemon juice and a bit of salt. This worked out well.

I also didn't have a lot of drippings, so after the 10 minutes at 500F, I added chicken stock to the pan and that did it.

I increased the heat to 400F for 15 minutes, and it worked well. Great flavor, tender, and all around good.

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I made this recipe from the show not this written recipe for Chistmas. I used a Spoon Roast which is alot like a Top Round just more tender and Juicy. I asked my butcher about the cooking time and followed his advice and I used two different sizes one was 6lbs and one was 3.5 lbs because my wife does not like meat to be red or even pink inside so by cooking them together I get one medium and one medium well to well done. Everyone was so happy with the meal and it came out perfect. The brined peppercorns with the Dijon really gave it a great peppery flavor and the potatoes where so delicious. I also made the Swiis Chard from the show with the Shallot Onion Rings and everyone was very imppressed with this plate and it really brought some beautiful colors to the dinner.

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I made this recipe twice and it came out really well both times. The flavors blended very nicely together and it made for a great dinner party. I did however, dry age the beef for eight days (see Alton Brown or Guy Fieri for how to do it - It is pretty easy. I used an electronic probe thermometer (an essential for roasting any meat and cooked the roast to 128, then rested for 20 minutes.

I think it's an awesome recipe.

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The roast beef came out really well and tasted very flavorful with with dijon - peppercorn concoction. I couldn't find the green peppercorns in brine at any supermarket in my area. But, I did find dry green peppercorns - the kind that's in a bottle that has a grinder. I grinded about 60% of the peppercorns from the jar and mixed it with a cup of dijon mustard and added a 1/4 cup of cooking white wine as a substitute for the brine and olive oil and it came out great. There was a lot of juice in the bottom of the pan with the potatoes. The potatoe's could've came out softer, but I used larger red potatoes so maybe that's why it didn't come out as good. I think it's best to follow the directions from the show than from this website. By the way, she used a top round roast not prime rib and used green peppercorns not capers.