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Peppery Roast Beef

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Total Time
Prep: 15 min. Bake: 2-1/2 hours + standing

By Taste Of Home Editorial Team

Recipe by Maureen Brand, Somers, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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

Test Kitchen Approved

Peppery Roast Beef

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Yield: 12 servings
Prep: 15 min
Cook: 2 hours 30 min
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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 or top round roast (4 to 5 pounds)
  • horseradish sauce:
    • 1 cup 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
Text Ingredients

Directions

  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 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
  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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