Roast Beef with Garlic Horseradish Cream Sauce and Sage Sweet Potato Fries

Fall is in the air. (Well, recently it has felt a lot more like winter.) I love the flavors of Autumn; apples, pumpkin, and squash. One of my favorite parts of this cozy season is creating yummy comfort food to warm up your body and your soul. Fall also means it is time to pull out the crockpot. I love the ease of the crockpot, all the hard work is done for dinner and your house smells heavenly all day long. Sigh! This last week I made this Roast Beef in my crockpot and the family ate it all up. You could make a simple gravy with all the leftover juices in the crockpot, but my family is all about the horseradish. I created this simple cream sauce (without cream) by making my own mayonnaise. I don’t do dairy. I was pleasantly pleased and it received the husband seal of approval. And the sweet potato fries are a family favorite. They are a great substitution for regular old potatoes and the sage pairs so nicely with sweet potatoes. My two year old usually finishes all of them. You might want to make two trays, they will go fast.

Roast Beef with Garlic Horseradish Cream Sauce and Sage Sweet Potato Fries

Roast Beef with Garlic Horseradish Cream Sauce and Sage Sweet Potato Fries

Roast Beef in the Crockpot

Beef Roast (I just bought the cheapest roast I could find, I think it was a rump roast)

1 Onion

3 Cloves Garlic

2 Tablespoons dried Thyme

1/4 Cup Cider Vinegar

One 4 oz jar of horseradish (half the jar for the beef and the other half for the sauce)

Place roast in the crockpot and season liberally with salt and pepper. Spread half the jar of horseradish all over the beef. Sprinkle Thyme over the beef as well. Quarter the onion and place onion pieces and garlic cloves around the beef. Pour cider vinegar and two cups of water into crockpot (about 1/3 of the way up the beef). Cook on low for 6-8 hours.When ready to serve, take out of the crockpot and slice.

Garlic Horseradish Cream Sauce

1 egg

Juice of 1 lemon

Olive Oil



2 Tablespoons of Dijon Mustard

1 Head of Roasted Garlic

To start this recipe, cut off the top (1/4 inch) of a head of garlic so that all of the cloves are exposed. Drizzle with olive oil, wrap in foil and roast in 400 degree oven for about 30 minutes until soft. Let it cool, then chop and mash into a paste. Then in your food processor add one egg and the juice of one lemon, season with salt and pepper. Slowly add olive oil until mayonnaise begins to solidify. I think I usually add somewhere around 3/4 cup. You want to blend it in the food processor until it gets to the right consistency. Take two cups of the mayonnaise, add the roasted garlic, half the jar of horseradish (or to taste), dijon mustard, and salt and pepper to taste. Pour over beef.

Note: This sauce makes a yummy spread for your roast beef sandwiches you will want to make the next day!!!

Sage Sweet Potato Fries

2-3 large Sweet Potatoes

Olive Oil




Peel sweet potatoes and cut into 1/4 inch rounds. Place on baking sheet in a single layer and coat with olive oil. Sprinkle with salt and pepper. Roast in a 400 degree oven for around 30 minutes or until they get golden brown. (My husband likes them super crispy). Heat olive oil in a skillet until hot. Place sage leaves in the oil and cook until crispy, you don’t want to burn them though. They only take a minute or two. Crumble up sage leaves over the sweet potatoes when they get out of the oven. Serve along side the Roast Beef or your favorite sandwich.


3 Responses

  1. Sounds yummy! I actually bought 3 sweet potatoes last night at the store and was thinking I would try fries – thanks for the recipe!

  2. I am copying the recipe and will try this wk when I am in Greeley. It looks soooooooo good.

  3. looks delicious! wish i’d had it last week. i made a crock pot roast beef recipe that was okay, but not great. however cooking a roast in the crock pot makes it SO tender! i will definitely try it next time i buy a roast. 🙂 i’m excited about your cooking blog…

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