Both the rub and the horseradish sauce are excellent! However, if using a cheap cut roast (blade roast) it will not do this recipe justice as written. My first attempt when followed exactly was almost unsalvageable. Cooking time seemed way off and the final result, after cooking much longer than stated in order to achieve the correct internal temp., resulted in a dry, tough roast. The second time I made this I followed others advice and placed carrots & onions in the pan, added 1 cup beef broth, 1/4 cup red wine and some worcestershire sauce. I placed my 3 lb blade roast on this and cooked for MUCH longer. 2 1/2 to 3 hours at 325 then turned up to 400 degrees for 1/2 hr and broiled for 12-15 minutes before removing to rest. I had to keep checking the internal temperature with the meat thermometer and got lucky with the temps/times above. Supper was VERY past due by this point but was well worth the final result. Great flavour, cooked to medium rare and not tough. This makes an excellent gravy as well! Will use the rub for other cuts as well.
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Both the rub and the horseradish sauce are excellent! However, if using a cheap cut roast...