Roast Beef Royale
|Baking potatoes||2 Large, peeled and cut into 2-inch cubes|
|Carrots||4 Medium, peeled and cut into 1-inch lengths|
|Parsnips||4 Medium, peeled and quartered|
|Yellow onions||2 Medium, quartered lengthwise|
|Olive oil/Vegetable oil||3 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Beef eye round roast||2 1⁄2 Pound|
|Sour cream/1/2 cup each sour cream and plain low-fat yogurt||1 Cup (16 tbs)|
|Grated horseradish/Drained bottled horseradish||1⁄4 Cup (4 tbs), finely grated (Use Fresh)|
|White vinegar||2 Tablespoon|
Preheat the oven to 450° F cook the potatoes in a large saucepan of boiling water, covered, over moderately high heat for 3 minutes.
Add the carrots and parsnips, cover, and cook 2 minutes more.
Put the potatoes, carrots, and parsnips in a 13" x 9" x 2" roasting pan.
Mix in the onions, oil, marjoram, and half the salt and pepper.
Pat the roast dry with paper toweling, sprinkle it with the remaining salt and pepper, and place it in the center of the pan, surrounded by the vegetables.
Roast the beef and vegetables, uncovered, for 20 to 25 minutes or until the beef is brown on the outside.
Reduce the oven temperature to 350° F continue roasting, turning the roast and vegetables occasionally, for 32 to 36 minutes for rare, 40 to 44 for medium, or 44 to 48 for well-done.
Cover the roast loosely with foil and let it rest for 15 minutes before carving.
For the sauce: While the roast rests, combine the sour cream, horseradish, vinegar, sugar, and salt in a medium-size bowl.