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Gallery Roast Beef and Celery Root with Watercress Salad Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 2 1/2 pounds top round roast Coarse salt and ground pepper 6 tablespoons olive oil 2 teaspoons fresh thyme leaves 2 medium bulbs celery root (2 pounds total), peeled 3/4 pound red new potatoes, halved if large 1 tablespoon fresh lemon juice 1 teaspoon white-wine vinegar 1 large bunch watercress (10 ounces), trimmed
Cook’s Notes For tomorrow’s sandwiches, refrigerate reserved watercress, celery root, and roast beef. To keep watercress crisp, wrap it in paper towels.
Gallery Roast Beef and Celery Root with Watercress Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Gallery
Roast Beef and Celery Root with Watercress Salad
Roast Beef and Celery Root with Watercress Salad
Roast Beef and Celery Root with Watercress Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 4
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 2 1/2 pounds top round roast Coarse salt and ground pepper 6 tablespoons olive oil 2 teaspoons fresh thyme leaves 2 medium bulbs celery root (2 pounds total), peeled 3/4 pound red new potatoes, halved if large 1 tablespoon fresh lemon juice 1 teaspoon white-wine vinegar 1 large bunch watercress (10 ounces), trimmed
Directions
Remove roast from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Using kitchen twine, tie beef at 1 1/2-inch intervals; pat dry with paper towels. Season with salt and pepper.
In a large pan, heat 2 tablespoons oil on high. Brown roast all over, 9 minutes. Place on a rimmed baking sheet; sprinkle with thyme. Reserve half of one celery root for roast beef sandwiches; cut remainder into 1 1/2-inch chunks. In a bowl, toss celery root and potatoes with 2 tablespoons oil. Season with salt and pepper; add to sheet. Roast until beef is medium-rare, about 40 minutes (an instant-read thermometer inserted in center should register 125 degrees). Transfer beef to a cutting board; tent with foil. Let rest 15 minutes.
Meanwhile, whisk together lemon juice, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Save a handful of watercress for sandwiches; toss remainder with dressing. Reserve one-third the beef for sandwiches; slice remainder. Serve beef and vegetables with salad.
Cook’s Notes For tomorrow’s sandwiches, refrigerate reserved watercress, celery root, and roast beef. To keep watercress crisp, wrap it in paper towels.
Cook’s Notes
For tomorrow’s sandwiches, refrigerate reserved watercress, celery root, and roast beef. To keep watercress crisp, wrap it in paper towels.
Reviews
Add Rating & Review 12 Ratings 5 star values: 1 4 star values: 0 3 star values: 8 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 1 4 star values: 0 3 star values: 8 2 star values: 3 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 1 4 star values: 0 3 star values: 8 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 1 4 star values: 0 3 star values: 8 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 1 4 star values: 0 3 star values: 8 2 star values: 3 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 8 2 star values: 3 1 star values: 0
All Reviews for Roast Beef and Celery Root with Watercress Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Beef and Celery Root with Watercress Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
