‘Tis the season for filling dinners of root vegetables and flavorful meats. That’s right. It’s Christmas!

In this FDR-tested recipe, we bring you a restaurant-style roast beef recipe using several ingredients by some of our Preferred Vendors, like White Toque.



    • 1 lb chuck top blade
Mustard Sauce
    • 1/4 cup whole grain mustard (White Toque)
    • 1/4 cup horseradish sauce
    • 2 tbsp cream sauce
Scalloped Potatoes
    • 2 lbs Idaho potatoes
    • 4 cups cream sauce
    • 1 tsp garlic powder
    • 1/4 tsp white pepper powder
    • 1/2 tsp Kosher salt
    • 1/2 cup Parmesan cheese, shredded
Roasted Carrots
  • 1 lb baby carrots
  • 2 tbsp olive oil
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper


    1. In a large stock pot, bring water up to a boil.
    2. Place beef chuck bag in pot.
    3. Let cook until internal temperature is 125 degrees F.
    4. Heat sauté pan over high heat with oil and sear both sides of the beef.
    5. Let meat rest 10-15 minutes.
    6. Slice beef to desired size and top off with mustard sauce.
    1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.
    2. Slice potatoes 1/8” using a mandolin.
    3. Arrange one layer of potatoes in the bottom of the prepared baking dish.
    4. Sprinkle the potatoes with salt, pepper, and garlic powder.
    5. Slowly pour cream sauce over the potatoes until the dish is 3/4 full.
    6. Repeat layering 2 more times, until all of the potatoes have been used.
    7. Bake for 40-45 minutes.
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl toss carrots in oil, salt, and pepper.
  3. Roast in the oven for 20-25 minutes.

christmas roast beef and scalloped potatoes

Posted in

Thanks for stopping by and reading the Food & Drink Resources blog. Here we talk about food trends, culinary innovation, and the work of our team.