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Roast Beef with Creamy Parsley Sauce
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Ingredients
- 1 (4-pound) top round roast
- 1 tablespoon olive oil
- 1 tablespoon port, Madeira or dry red wine
- 1 teaspoon Dijon mustard
- 4 teaspoons dried thyme
- 2 cloves garlic, minced
- 2 teaspoons freshly chopped flat-leaf parsley
- Coarse salt and freshly ground black pepper
For the sauce:
- 1 cup fat-free plain yogurt (see note)
- 1/2 cup 1 percent low-fat cottage cheese
- 1/2 cup freshly chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon white pepper
Preparation
- Preheat oven to 450F. Combine olive oil, wine, and remaining seasoning ingredients and rub on roast. Place roast in a shallow roasting pan fitted with a rack. Roast for 15 minutes, then reduce oven to 325F. Roast approximately 1 hour for medium doneness (135-140F). Remove from oven, tent loosely with foil, and let rest 15 minutes before carving thinly against the grain.
- For sauce, combine ingredients in a blender or food processor. Pulse until just combined.
Recipe notes: This dish can be served hot or cold. If using Greek yogurt in the sauce, it will be thicker. Add a teaspoon of milk at a time until you achieve the desired consistency. Also, spice it up by adding creamy horseradish to the sauce.
Leftover strategy
Thinly slice meat for taco or fajita night and make and extra batch of the sauce for topping.
Don’t forget to check out our other Back to School recipes!
Turkey and Cheese Spinach Wrap
Yogurt Marinated Chicken Kebabs
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