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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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Peppery Roast Beef

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Reviewed on Oct. 30, 2012 by A13

This is really good. I made it the first time and my family fell in love with it! I will definitely make this again!

Reviewed on Oct. 21, 2012 by bdfloyd

I love the spices on this roast, but it's the horseradish sauce that accompanies it that keeps this recipe in my regular rotation. I, too, have overcooked the roast before, but realized I had a 3 pound one, so needed to adjust the time. Also, using a meat thermometer can help avoid overcooking.

Reviewed on Jul. 03, 2012 by 97caroline

The meat turned out tough and it took 3 hours to cook. The flavor was good but it was really too tough to enjoy. If I did decide to make it again I think I would cook it COVERED instead of un-covered like the recipe suggests.