Cranberry Beef With Roast Tomatoes

• 14 oz beef roast
• 2 tbsp vegetable oil
• 1/4 cup cranberry sauce
• 1/4 cup sweet chili sauce
• 2 None tomatoes, halved
• 2 tbsp horseradish cream
• 1/2 cup light sour cream
• 1 tbsp finely chopped flat-leaf parsley
• 2 cups baby arugula leaves

1. Preheat the oven to 350u0b0F. Place beef in a roasting pan. Brush with 1 tbsp of the oil. Season. Combine cranberry and sweet chili sauce in a bowl. Brush half the sauce mixture over beef. Roast beef, brushing occasionally with remaining sauce mixture, for 20 mins or until browned.
2. Add tomato to pan; drizzle with remaining 1 tbsp oil. Season. Roast for 10 mins or until tomato softens slightly and beef is cooked to desired doneness. Remove from oven. Cover with foil; rest for 5 mins. Carve beef.
3. Whisk horseradish, sour cream and parsley in a small bowl. Serve beef with roast tomato, arugula leaves and horseradish cream.

beef roast, vegetable oil, cranberry sauce, sweet chili sauce, tomatoes, horseradish cream, light sour cream, flatleaf parsley, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/36140 (may not work)