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Ingredients

• 1 2 1/2 - 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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