Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce

Can I tell you a secret!?

Promise not to tell anyone.

Will you pinky swear?!

Because if you’ll pinky swear, then I’ll tell you.

Ok…come here, because I’ll only whisper it.

Ready.

Shhh.

I really don’t like turkey.

Shhhhh. Don’t tell anyone, K?!

Yes. It’s true. I sorta like turkey. But not really. But I know it’s such a tradition to serve it as a main course at holiday meals. But it makes me so sleepy. The combination of the tryptophan and hugeness of the holiday feast makes me so sleepy…and it’s really turned me off to turkey over the years.

So I’m going to break tradition this year. And start a new main dish tradition…beef roast…but with a twist.  For round 2 of “Taste Test, Breakstone’s Battle of the Kitchen Bloggers,†I’ve taken beef roast to the next level by giving it a “chive crust,†if you will. And to top it off, some drizzles of “chive gravy.â€

(I love breaking rules and traditions.)

Print Recipe

Chive Crusted Beef Roast with Red Potatoes and Creamy Horseradish-Chive Sauce

Ingredients

• 2 pound beef round roast
• 8 small red potatoes, quartered
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt and pepper, each
• .6 ounce box chives, finely chopped
• 1 Tablespoon olive oil

Instructions

• 1 cup Breakstones sour cream
• cup milk
• 1 Tablespoon horseradish
• 1 Tablespoon minced garlic
• .6 ounce box chives, finely chopped
• Salt and pepper to taste