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Peppery Roast Beef

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings 12

Ingredients

  • 1 tbsp. olive oil
  • 1 tbsp. seasoned pepper
  • 2 garlic cloves, minced
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1 boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
  • 1 cup sour cream
  • 2 tbsp. lemon juice
  • 2 tbsp. milk
  • 2 tbsp. prepared horseradish
  • 1 tbsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 pepper

Instructions

  • 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, for 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.
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