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> Home HORSERADISH-CRUSTED AMERICA’S BEEF ROAST WITH BALSAMIC-CARAMELIZED ONIONS
Total preparation and cooking time: 2 to 2-1/2 hours
1 beef chuck eye (America’s Beef Roast) roast, tied if desired (3 to 4 pounds)
18 to 20 butter-flavored crackers
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 cup prepared horseradish
1 tablespoon olive oil
2 large yellow onions, thinly sliced
3 tablespoons balsamic vinegar salt and pepper
1. Heat oven to 350°F. Place crackers in food processor or blender container. Cover; process
until fine crumbs form (about 2/3 cup). Combine cracker crumbs, cheese and parsley in small
bowl. Set aside.
2. Place roast, fat side up, in shallow roasting pan. Spread horseradish evenly onto all surfaces
of beef roast. Press crumb mixture evenly over horseradish, generously covering all surfaces
of beef. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not
resting in fat. Do not add water or cover. Roast in 350°F oven 1-1/4 to 1-3/4 hours for
medium rare; 1-3/4 to 2-1/4 hours for medium doneness.
3. Meanwhile heat oil in large nonstick skillet over medium-low heat until hot. Add onions;
cook 35 to 40 minutes or until very tender and golden brown, stirring often. Stir in vinegar;
cook 1 to 2 minutes or until vinegar is absorbed and onions are well coated. Season with salt
and pepper, as desired; keep warm.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for
medium.)
5. Carve roast into thin slices. Serve topped with onions.
Makes 10 to 12 servings.
Cook’s Tip: To make cracker crumbs without a food processor, place crackers in food-safe plastic
bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron,
selenium and zinc.
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