ROAST BEEF WITH GARLIC-BUTTER POTATOES

Serves 8 - 325 degree oven

4 medium potatoes; peeled if desired, sliced 1/4" thick

1/4  cup butter; melted

2-3 cloves garlic, crushed

1 beef bottom-round roast (3 lbs)

salt and pepper

Horseradish-Mustard Sauce (recipe below)

Spread potatoes in shallow lightly greased roasting pan; drizzle with mixture of butter and garlic. Rub beef with salt and pepper and place on potatoes.  Roast in preheated 325 degree oven for 1 1/4 to 2 hours or until meat thermometer registers 5-10 degrees lower than desired doneness.

Remove from oven and let stand about 10 minutes.  Serve half the meat hot, sliced thin, with the potatoes. Refrigerate the remaining meat and slice thin prior to serving cold with Horseradish-Mustard sauce.

Horseradish-Mustard Sauce:  Mix equal parts of prepared horseradish, prepared mustard and sour cream.  Will keep up to 1 week.

Review:  Not a huge fan of a bottom roast, but got one from my butcher (at what I thought, considerable cost --- $7.00/lb) and was happy with the outcome both hot, and cold with the sauce.  I probably wouldn't make it again, however.