Take the pressure out of dinner prep every night this week, thanks to the Microwave Pressure Cooker!
Roast Beef with Horseradish Cream Sauce
Ingredients
- 3-lb./1.3 kg beef eye round or rump roast
- 1 tbsp. of our Steak & Chop Seasoning
- 3 cups beef stock
- ¾ cup sour cream
- 1 tbsp. horseradish
- ¼ tsp. coarse kosher salt
- ¼ tsp. black pepper
- 1 tbsp. mayonnaise
- 3 green onions, chopped using Chop ’N Prep Chef
Instructions
- Coat roast with seasoning and place in base of Microwave Pressure Cooker.
- Pour beef stock into base to maximum fill line, about 3 cups.*
- Seal and microwave on high : 20 minutes for a medium rare center, 25 minutes for a medium center or 30 minutes for a well-done center
- Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10-15 minutes.
- Remove roast to cutting board. Allow to rest at least 10 minutes before slicing.
- Meanwhile mix together remaining ingredients to create horseradish cream sauce.
- Slice beef and serve with sauce.
Notes
*If the shape of your roast causes it to rise about the max fill line, simply trim off that portion. Submerge this piece into the beef broth next to your roast. This piece will be well done. Any portions above the mx fill line or not submerged in broth may burn.
