Peppery Roast Beef

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Preparation time: 15 mins
Cooking time: 2-1/2 hour plus standing

Difficulty: Easy - for beginners
Serves: 10-12 servings


•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 roast (4 to 5 pounds)


•1 cup (8 ounces) sour cream
•2 tablespoons lemon juice
•2 tablespoons 2% milk
•2 tablespoons prepared horseradish
•1 tablespoon Dijon mustard
•1/4 teaspoon salt
•1/8 teaspoon pepper


•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, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
• In a small bowl, combine the sauce ingredients. Serve with roast. Yield: 10-12 servings.


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