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Ingredients

• 1 2-1/2- to 3-pound  boneless beef rib eye roast
• 1/3 cup  prepared horseradish
• 2 tablespoons  olive oil
• 1 teaspoon  coarsely ground pepper
• 1 teaspoon  dried thyme, crushed
• 1/2 teaspoon  salt
• 2 pounds  tiny new potatoes
• 2 cups  packaged, peeled baby carrots
• 1/4 cup  dry white wine or beef broth
• 1-1/4 cups  beef broth
• 2 tablespoons  all-purpose flour
• 1/4 teaspoon  dried thyme, crushed

Description

Pair Horseradish And Thyme To Flavor The Beef And Vegetables. Finish The Beef With A Simple Sauce Made By Deglazing, The Process Of Adding Liquid To The Pan And Stirring To Loosen Flavorful Brown Bits From The Meat.

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