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Peppery Roast Beef

1 tablespoon Crisco® Light 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

Printed from tasteofhome.com Nov 19, 2008

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Peppery Roast Beef cont.

1/8 teaspoon pepper

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.