Weeknight St. Patty’s Dinner

INGREDIENTS

• 2 lb beef round roast
• kitchen twine
• kosher salt and pepper
• 2  tablespoons olive oil
• 2-3 onions (small), peeled
• 1/2 cup sour cream
• 2  tablespoons horseradish
• 1 teaspoon lemon juice

DIRECTIONS

1. Preheat oven to 375.
2. Wrap roast in twine to secure.
3. Generously sprinkle with salt and pepper.
4. Heat olive oil in a cast iron or oven proof skillet (if you have one). Once it begins to shimmer, place roast in the pan.
5. Brown on all sides – about 5 minutes.
6. Halve each onion lengthwise and place cut side down in the skillet around the roast.
7. Transfer the skillet to the oven (or place the roast and onions in a baking dish).
8. Cook for 35-40 minutes for medium rare (140 degrees in the center with a meat thermometer).
9. While roast is in the oven prepare the creamy horseradish by combining sour cream, horseradish, and lemon juice.
10. Let roast rest for at least 5 minutes before carving.
11. Serve with creamy horseradish.

Nutritional Information

INGREDIENTS

• 1 green cabbage, outer leaves removed
• 1 leek
• 1 teaspoon kosher salt
• 2 tablespoons whole peppercorns, optional
• 2 bay leaves
• 2 cups vegetable stock (or chicken stock)

DIRECTIONS

1. Preheat oven to 375.
2. Remove the stem from the cabbage and cut it into 8 wedges. Place the wedges in a 9×13 baking dish.
3. Trim the end of the leak and remove tough outer green leaves. Cut the white and light green part horizontally and then into 1/4” semi-circles.
4. Sprinkle leeks around the wedged cabbage.
5. Season with salt and peppercorns. Place bay leaves in the bottom of the dish and pour broth around the cabbage.
6. Roast for 20-30 minutes or until cabbage is tender.

Nutritional Information