Peppery Roast Beef Recipe
Peppery Roast Beef Recipe photo by Taste of Home

Peppery Roast Beef Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
MAKES: 10-12 servings


  • 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)
  • 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

Nutritional Facts

4 ounces cooked beef with about 1 tablespo: 228 calories, 10g fat (4g saturated fat), 83mg cholesterol, 211mg sodium, 3g carbohydrate (1g sugars, trace fiber), 30g protein


  1. 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.
  2. 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.
  3. In a small bowl, combine the sauce ingredients. Serve with roast. Yield: 10-12 servings.
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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Reviewed Oct. 30, 2012

"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 Oct. 21, 2012

"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 Jul. 3, 2012

"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."

Reviewed Dec. 5, 2010

"I love this recipe! It's my all-time favorite way to make a beef roast. And the sauce is fantastic, too!"

Reviewed Jul. 30, 2010

"My Mom made this for us and it was easy and very good."

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