Serves 8-10

  • 6lb Shoulder Roast
  • 1/2 cup prepared horseradish
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon sherry vinegar or red wine vinegar

 

Preheat the oven

Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.  (Remove roast from fridge at least 30 minutes to allow to come to room temperature).

 

Prepare the rub

In a small bowl, blend the horseradish with the Dijon mustard, chopped parsley, ground pepper, sugar and vinegar to form a paste. Slather the paste all over the top and sides of the meat.

 

Roast

Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.

Carefully cut strings.  Thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

 

Make Ahead: The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight. Serve With Mashed potatoes.

For Passover: To make this recipe kosher for Passover, substitute kosher-for-passover honey mustard for the Dijon mustard.  Or, if you’re not crazy about kosher-for-Passover mustard, try a garlic aioli (garlic + mayonnaise) or some fresh tomato salsa and a little more olive oil.