Name: Peppery Roast Beef
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings
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

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

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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

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