INGREDIENTS
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4 carrots
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2 medium onions
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1 (24-oz) bag baby potatoes
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8 celery ribs
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2 tablespoons olive oil
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1 standing rib roast (4-5 lb)
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1 teaspoon kosher salt
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1 tablespoon fresh rosemary leaves, finely chopped
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3/4 cup horseradish sauce
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1 1/2 teaspoons Worcestershire sauce
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1/4 teaspoon pepper