Taste of Home
Peppery Roast Beef
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours + standing
YIELD: 12 servings.
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 potluck.—Maureen Brand, Somers, Iowa
Ingredients
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1 tablespoon olive oil
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1 tablespoon seasoned pepper
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2 garlic cloves, minced
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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HORSERADISH SAUCE:
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1 boneless beef eye round or top round roast (4 to 5 pounds)
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1 cup sour cream
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2 tablespoons lemon juice
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2 tablespoons milk
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2 tablespoons prepared horseradish
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1 tablespoon Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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2.
Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
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3.
In a small bowl, combine the sauce ingredients. Serve with roast.
Nutrition Facts
4 ounces cooked beef with about 1 tablespoon sauce: 228 calories, 10g fat (4g saturated fat), 83mg cholesterol, 211mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 30g protein.
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