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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. Set a rack in a large, deep, roasting pan and place beef raost on the rack. | 2. In a small bowl, blend the horseradish with the salt, Dijon mustard, parsley, ground pepper, sugar and sherry vinegar. Slather the pasted all over the top and sides of the meat. Roast in the lower 1/3 of the oven for about 2 hours, until an instant read thermometer inserted in the center of the roast registers 125 degrees. Transfer the roast to a cutting board and let rest for at least 20 minutes.,. | 3. Discard string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	1	sirloin	tied	-	-	-	-
horseradish	1/2	cup	prepared	57.6	13.548	1.416	0.828
kosher salt	2	tablespoons		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
italian parsley	2	tablespoons	chopped	-	-	-	-
black pepper	1	tablespoon	coarse ground	17.319000000000003	4.4126	0.7169	0.2249
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
sherry wine vinegar	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.