1boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1cupsour cream
2tbsp.lemon juice
2tbsp.milk
2tbsp.prepared horseradish
1tbsp.Dijon mustard
1/4tsp.salt
1/8pepper
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.