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Peppery Roast Beef

 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
10-12 ServingsPrep: 15 min. Bake: 2-1/2 hours + standing

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.

2 of 2

Peppery Roast Beef (continued)

Directions (continued)

  • Yield: 10-12 servings.
Nutritional Facts: 4 ounces cooked beef with about 1 tablespoon 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.