Do you ever experiment when you go into the grocery store? Generally, I go in with an objective but every once in a while, I choose what moves me.
My parents were coming over for dinner and my dad is a meat and potatoes kind of guy. I really like slow cooking because I prefer my beef tender. I am familiar with the inside round cut of beef but have almost never worked with it. I knew I would cook it over a long period of time to tenderize it. So I thought I would give it a try. The meat was good and tender when done. I would say, though, that I enjoyed it even more as a sandwich the next day.
The three things I really loved about this dish were the vegetables, the horseradish sauce and the potatoes. The vegetables, or MIREPOIX, were roasted with the meat. So they picked up so much flavor from the meat. I also added parsnips to the mirepoix. They were super tender and it is a great way to use up all the ingredients used to make the dish. The horseradish sauce was super creamy. I used fresh grated horseradish for a boost. It is not hard to grate your own horseradish and it is so worth using the fresh kind. The flavor is so much stronger – in a good way.
The final piece of my meat and potatoes dinner were the potatoes. I used baby potatoes. I am not sure that is the right name but the small gold kind you usually find in a 3 or 5 pound bag at the grocery store. I quartered them, rubbed them with olive oil and drizzled with kosher salt and placed them on a baking tray. Put them in the oven and roasted until golden brown. Be sure to turn them while cooking. The side that is face side down on the tray gets the crispness.
The cast of characters.
The searing of the meat; adding all the ingredients to the Dutch oven and after cooking.
The Slow Cooked Braised Inside Round Roast plated.
Slow Cooked Braised Inside Round Roast
- 5 Lb Inside Round Roast
- 1 Tbsp Olive Oil
- 3 Stalks Celery Rough Chop
- 3 Whole Carrots Rough Chop
- 2 Whole Onions Rough Chop
- 2 Whole Parsnips Rough Chop
- 1 Tbsp Lawry's Seasoned Salt
- 2 Tbsp Lemon Pepper
- 2 Cups Beef Stock
Begin by liberally spicing the inside round roast. Heat a Dutch oven on high heat and add the oil. Add the beef to the Dutch oven and sear the meat on all sides.
Add all stock and all the vegetables to the Dutch oven. Move to a 325 degree oven and cook for 3.5 - 4 hours. Let the meat rest before cutting.
Serve with the roasted vegetables, a horseradish sauce and roasted potatoes.