The Sunday Roast That Made Me Laugh
My grandson once asked me about this roast. He called it a “meat monster.” I still laugh at that. It is a big piece of meat. But it becomes so tender and good.
We are going to roast it low and slow. This makes all the tough parts melt away. It is like a magic trick in your oven. The wait is worth it, I promise.
Why We Tie It Up and Wait
First, we tie the roast with string. This helps it cook evenly. Every slice will be just right. Then we let it sit with salt overnight in the fridge.
This waiting time matters. The salt seasons deep inside the meat. It makes every single bite taste wonderful. Good food sometimes needs a little patience.
The Sauce With a Zing
Now for the fun part! The sauce is bright green and zippy. We mix parsley, horseradish, and a little lemon. Doesn’t that smell amazing? It wakes up your whole kitchen.
Fun fact: Horseradish isn’t really a radish. It is part of the mustard family! This sauce cuts through the rich beef. It is like a fresh, happy dance for your mouth. What is your favorite sauce for roast beef?
The Quiet Time is Important
After the roast comes out, we let it rest. We cover it with foil for almost an hour. This might seem strange. But it is the most important step.
Resting lets the juices settle back into the meat. If you cut it too soon, all the good flavor runs out onto the board. Trust me on this. Let your food take a nap before you eat it.
Bringing It All to the Table
Slice the meat thin. The twine will come off as you go. Put the pretty green sauce in a bowl right next to it. Let everyone spoon as much as they like.
This meal feels like a hug. It is perfect for a special day. Do you have a family recipe that makes you feel that way? I would love to hear about it. What will you serve on the side with your roast?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless beef chuck-eye roast, trimmed | 1 (5-pound) | |
| Kosher salt | 2 tablespoons | For the beef |
| Pepper | 2 teaspoons | |
| Extra-virgin olive oil | 2 tablespoons | |
| Fresh parsley leaves | 1 cup | For the sauce |
| Prepared horseradish | ¼ cup | |
| Shallot, chopped | 1 | |
| Capers, rinsed | 2 tablespoons | |
| Lemon juice | 1 tablespoon | |
| Garlic clove, minced | 1 | |
| Kosher salt | ½ teaspoon | |
| Extra-virgin olive oil | ¾ cup |
Sunday’s Best Roast with a Zippy Green Sauce
Sunday dinner was special at my house. We always had a roast. This recipe makes the most tender beef you can imagine. It just falls apart on your fork. The bright green sauce wakes everything up. Doesn’t that smell amazing?
This takes a little planning, but it’s easy. You mostly let the oven do the work. I still laugh at the first time I tied a roast. It looked like a present! But it cooks evenly this way. You can do it.
Step 1: First, find the natural seam in your roast. Gently pull it apart into two pieces. Use your knife to help. Trim off any big, hard chunks of fat. Don’t worry about getting every bit. (A hard-learned tip: a sharp boning knife makes this step feel like butter.)
Step 2: Sprinkle the salt and pepper all over both pieces. Now, put them back together like a puzzle. Tie them snugly with kitchen twine every inch. This keeps its shape. Wrap it tight and let it sleep in the fridge overnight. This makes the flavor so deep.
Step 3: Heat your oven nice and low, at 275 degrees. Rub the roast with olive oil. Place it on a rack in a pan. Let it roast slowly for about three and a half hours. You want the inside to be pink and warm. What’s your favorite cozy smell from the oven? Share below!
Step 4: While it roasts, make the zippy sauce. Put everything but the oil in your food processor. Give it a few good pulses until it’s chopped fine. Then stir in the olive oil by hand. Taste it! You might want a pinch more salt.
Step 5: When the roast is done, let it rest. This is so important! It lets the juices settle back in. Then, slice it thin. Don’t forget to snip off the twine as you go. Serve it with that beautiful green sauce on the side. Everyone can add as much as they like.
Cook Time: 3¾ hours (plus resting)
Total Time: 24+ hours (includes marinating)
Yield: 8-10 servings
Category: Dinner, Special Occasion
Three Fun Twists on the Zippy Sauce
That green sauce is so friendly. You can play with it! Here are three ways I’ve changed it up over the years. Each one makes the meal feel new.
Herb Swap: Use a whole cup of fresh dill or cilantro instead of parsley. It tastes like a totally different garden.
Creamy Dream: Stir in a big spoonful of sour cream or Greek yogurt. It becomes a creamy, dreamy spread for sandwiches the next day.
Extra Zing: Add the zest of a whole lemon and an extra spoonful of horseradish. It will make your nose tickle in the best way.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This roast deserves a good plate. I love it with buttery mashed potatoes. The sauce runs right into them. A simple salad with a sharp vinaigrette is perfect, too. It cuts through the richness.
For drinks, a glass of red wine like a Cabernet feels very grown-up. For a cozy night, I make sparkling apple cider with a cinnamon stick. It feels like a celebration. Which would you choose tonight?
Keeping Your Roast Tasty for Later
Let’s talk about saving some for tomorrow. This roast keeps beautifully. Store cooled slices in the fridge for up to four days. Use a tight-lidded container. The sauce can stay in its own little jar.
You can freeze the beef, too. Wrap slices tightly in foil. Then place them in a freezer bag. They will be good for two months. Thaw in the fridge overnight.
Reheating is simple. Warm slices in a pan with a bit of broth. This keeps them moist. I once dried out a roast in the microwave. I learned my lesson that day!
Batch cooking this roast is a smart move. It makes weeknight dinners easy. Having good food ready matters. It turns a busy day into a cozy meal. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Every cook faces a few little problems. Do not worry. The fixes are easy. First, your roast might look dry on the outside. That is normal for a long roast. The inside will be perfectly juicy.
Second, the sauce might be too sharp. If the horseradish is too strong, add more olive oil. A teaspoon of honey can also help. I remember when my sauce made everyone’s eyes water. We just laughed and fixed it.
Third, the meat might be tough. This means it needed more time. Next time, roast it a bit longer. Getting the temperature right matters. It makes the meat tender and full of flavor. Solving small issues builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your prepared horseradish label to be sure.
Q: Can I make any parts ahead? A: Absolutely. Make the sauce up to two days early. The flavors get even better.
Q: What if I don’t have a shallot? A: Use a quarter of a small red onion instead. It will work just fine.
Q: Can I make a smaller roast? A: You can. Just reduce the salt and roasting time. Use a meat thermometer to check.
Q: Any optional tips? A: Try adding a pinch of lemon zest to the sauce. Fun fact: Parsley is a great source of Vitamin C! Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy this hearty meal. It is perfect for a special Sunday dinner. The smell filling your kitchen is the best part. I love knowing you are trying my recipes.
Please tell me all about it. I read every comment. Your stories make my day. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Roasted Beef Chuck with Horseradish-Parsley Sauce
Description
A succulent, slow-roasted beef chuck served with a vibrant, zesty sauce of fresh parsley and prepared horseradish.
Ingredients
Beef:
Sauce:
Instructions
- For the beef: Pull roast into 2 pieces at major seam delineated by line of white fat, cutting with boning knife as needed. Using knife, remove large knobs of fat from each piece.
- Sprinkle roast pieces all over with salt and pepper. Place pieces back together along major seam. Tie together with kitchen twine at 1-inch intervals to create 1 evenly shaped roast. Wrap tightly in plastic wrap and refrigerate for 18 to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 275 degrees. Set wire rack in rimmed baking sheet. Unwrap roast and rub all over with oil. Place roast on prepared wire rack. Transfer sheet to oven and roast until meat registers 145 to 150 degrees, 3¼ to 3¾ hours. Transfer roast to carving board, tent with aluminum foil, and let rest for 45 minutes.
- For the sauce: Meanwhile, pulse parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in food processor until parsley is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. Transfer to bowl and stir in oil until combined. Season with salt to taste; set aside.
- Slice roast thin, removing twine as you go so roast stays intact. Serve, passing sauce separately.
Notes
- Nutritional information is an estimate based on 8 servings. Calories calculated using standard values for beef chuck roast, olive oil, and sauce ingredients.