Peppery Roast Beef Recipe

Peppery Roast Beef Recipe photo by Taste of Home

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With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it’s a sit-down dinner or serve-yourself potluckM.—Maureen Brand, Somers, Iowa

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Peppery Roast Beef Recipe

Prep: 15 min. Bake: 2-1/2 hours + standing

Yield: 10-12 Servings

15 150 165

Ingredients

1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 boneless beef eye round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1 cup (8 ounces) sour cream
2 tablespoons lemon juice
2 tablespoons 2% milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan.
Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with roast. Yield: 10-12 servings.

Nutritional Facts 4 ounces cooked beef with 2 tablespoons sauce equals 228 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 211 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Originally published as Peppery Roast Beef in Taste of Home February/March 2006, p37