Mustard, Horseradish And Herb-Crusted Roast Beef

• 2 1/2 Pound roast beef (rump, rib, new york striploin or top sirloin roast)
• 1/3 Cup olive oil
• 2 medium carrots, peeled, cut into 1-inch pieces
• 3 parsnips, peeled, cut into 1-inch pieces
• 1 medium bulb celery root, peeled, cut into 1-inch pieces
• 3 Tablespoon fresh rosemary leaves, stems discarded
• 3 Tablespoon fresh thyme leaves, stems discarded
• 3 Tablespoon prepared horseradish
• 1 Tablespoon grainy mustard
• 4 Clove garlic, crushed

1. 1.Preheat oven to 400u0b0F. Let roast sit at room temperature for 45 minutes before cooking.
2. 2.Heat a large skillet over high heat and add 2 tablespoons olive oil. Season roast with salt and pepper and brown on all sides, about 8 minutes. Transfer to one side of a rimmed sheet pan, fatty side-up. Toss celery root and parsnips in 2 tablespoons oil, season with salt and pepper; arrange on other side of sheet pan.
3. 3.Add the herbs, horseradish, mustard and garlic to the bowl of a small food processor and process until finely chopped. Add remaining 2 tablespoons oil and blend again. Spread the horseradish mixture all over the top and sides of the roast. Roast until beef is medium-rare or an instant read thermometer inserted in centre registers 125u0b0F, about 40 to 50 minutes. Transfer to a cutting board and tent with aluminum foil. Let rest 15 minutes. Slice beef and serve with roasted vegetables.

beef, olive oil, carrots, parsnips, celery root, rosemary, thyme, horseradish, grainy mustard, clove garlic

Taken from www.epicurious.com/recipes/member/views/mustard-horseradish-and-herb-crusted-roast-beef-50124342 (may not work)