Roast Beef with Potatoes and Green Peppercorns

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I think this recipe as written is wrong. It calls for a beef top round roast but on the show, she used a prime rib roast. BIG DIFFERENCE!!! And a prime rib is much more expensive than a top round. The brined peppercorns were capers. I remember during the show she said nothing pairs better with beef than mustard and capers. I though it looked wonderful and am planning to make it on Christmas, but use way less mustard. The potatoes alone did me in. Roasted in the pan juices? Wonderful!

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The beef was a huge disappointment. Not only was it expensive, but it was tougher-than-nails, even when cooked to an internal temp of 135F. The beef didn't have much surface fat, which may have contributed to the problem, but the cut of beef seemed more appropriate for braising rather than dry roasting. The flavor was terrible too (unless you re-e-e-ally like dijon mustard. Plus, the roast didn't develop a crispy, golden crust as I had envisioned, and hoped. I tried putting it under the broiler for a few minutes to crisp it up, but that didn't prove to be successful because it just fried the peppercorns. By the way....I found the brined peppercorns next to capers at my local grocery store.

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To start, I went to my local grocery store which I consider to be well-stocked. I could not find "brined green peppercorns". I decided to go with my green peppercorns I bought in Paris and marinate them in a little white wine vinegar for a similar effect..? Other than that, I followed the recipe exactly. The roast beef was really not great. The sauce didn't work, probably due to lack of exact ingredients. I was a little disappointed because the top round roast was $21 (5 lbs and not an inexpensive Sunday night dinner at all. I do think the beef will make for some decent leftover sandwiches but it did not turn out like I expected. I definitely needed a pan sauce or gravy to accompany this dish.