Stupid-Simple Roast Beef with Horseradish Cream

Leslie Speed Dutton

By
@leslieann1968

I came across this recipe years ago. It is extremely good. I love to serve it with roasted dill potatoes, a simple salad, Yorkshire pudding (aka: popovers) and Bisto gravy. It is a wonderful Sunday dinner, holidays or one to entertain with.

The secret to a tender cut of meat is to let the meat come to room temperature before cooking. Putting cold meat straight to the heat will cause the meat to seize up tight and become tough as shoe leather.

Make Ahead The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

1 Hr 50 Min

Method:

Bake

Ingredients

ROAST

1 c
kosher salt
1 Tbsp
kosher salt
7-8 lb
top round beef roast, tied with the full fat cap on the roast

HORSERADISH SAUCE

1 c
sour cream
1/2 c
prepared horseradish
1 Tbsp
fresh dill, finely chopped

Directions Step-By-Step

1
Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
2
2. Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°. Let the meat rest for 30 minutes.
3
In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: English