Almond and Herb Crusted Roast and Sweet Potatoes


Ah, this was a good dinner. My nighttime kitchen pictures are terrible. But make no mistake. This is real food, healthy, slow cooked winter fare. The combination of tender, hearty beef, soft sweet potatoes, crunchy nuts, and sharp horseradish is just stellar. I layered perfect bite after perfect bite. I happened to use a chuck roast for this, but a rump roast or round or different animal altogether would be wonderful I’m sure. It’s an easy method in a dutch oven and the herbs would be complementary to any meat I can think of. Don’t skip the sweet potatoes. Or the sauce. It’s trifecta – the winning bet for dinner.




Almond and Herb Crusted Roast and Sweet Potatoes
Adapted from Allrecipes

1/2 cup almonds
5 Tbs olive oil
2 cloves garlic
1 tsp salt
1 tsp ground mustard
1 tsp dried marjoram
1 tsp fresh ground pepper
1 tsp dried rosemary
1 (3 pound) beef roast
2 large (or 4 small) sweet potatoes, peeled and cut in 1″ cubes
horseradish sauce:
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt


Preheat oven to 325 degrees. In a food processor, blend together the almonds, garlic, herbs, salt and pepper until the almonds are ground in uniform size and everything is well mixed. Add the olive oil and mix again. Spread mixture over beef and save a bit to toss with the sweet potatoes. Transfer meat to a dutch oven, large heavy pot, or roasting pan. Nestle the sweet potatoes around the roast. Cover with a lid or foil. Bake in preheated oven for 2 1/2 hours. Allow roast to rest for 10 minutes before slicing and serving.

Stir sour cream, horseradish, lemon juice, and salt together in a small bowl. Serve with roast.






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