Serves 6

4-pound boneless rump roast
1 tablespoon extra-virgin olive oil
8-10 slivers garlic (3 to 4 cloves, sliced in half
or into thirds)
Salt and pepper
Garlic powder

1 cup beef broth
¼ cup juices from roast beef (canola oil or
butter if needed)
¼ cup flour
Salt and pepper

Horseradish Mashed Potatoes
3 pounds russet potatoes, peeled and diced
Salt and White Pepper
¾ cup butter
1 cup milk
3 tablespoons prepared horseradish


Salt and pepper the beef the night before and leave it uncovered in the refrigerator.
Remove beef from the refrigerator 2 hours before cooking and allow it to come to room
temperature, this helps uniform cooking.
Preheat oven to 375°. Use the tip of a sharp knife to make 8 to 10 small incisions around
the roast. Put a sliver of garlic into each cut. Rub the roast with olive oil and sprinkle
garlic powder over top. Place the roast, fat-side up in a roasting pan and cook 30
minutes. Then lower the heat to 225°. Cook for 1 ½ hours to 2 hour depends on
shape/thickness of roast. I start checking the temperature with a meat thermometer
after the first hour. I find after it reaches 105°, it rises quickly.
Remove the roast from the oven when the internal temperature of the roast is 125° to 130°,
for medium rare. Place the roast on a plate and tent it with aluminum foil to keep it warm.
Let it rest for 15 to 20 minutes before cutting. Pour any accumulated juices into gravy.

Pour off the fat from roasting pan into a measuring cup, you will need a ¼ cup of fat.
You may need to add canola oil or even butter to make a ¼ cup. Place empty drained
roasting pan on stove over medium high heat. Deglaze the pan by pouring in some beef
broth and scraping the bottom of pan to loosen any bits. In another pot over medium
heat add ¼ cup beef fat and ¼ cup flour whisk flour and let cook for a minute, then
whisk in deglazed pan dripping. Season with salt and black pepper.

Horseradish Mashed Potatoes
In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook
until potatoes are tender, 15 minutes. Drain and return to pot. Use a potato masher to
mash potatoes until smooth. In a small saucepan over medium heat, melt butter with
milk until warm. Pour mixture over potatoes and stir until creamy. Stir in horseradish
and season with salt and white pepper. I love finishing the dish with Haricot Verts and
sautéed mushrooms.


Courtesy of Mark Caldwell, Executive Chef Davis Estates