Peppery Roast Beef
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
SERVINGS
|
10-12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
5 min. |
COOK
|
150 min.
|
TOTAL
|
155 min.
|
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 milk
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
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, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat 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.