Simple Roast Beef with Horseradish Cream Sauce

Heather Trice


The salt curing is what makes this roast. I have done it will expensive cuts of beef and even the cheapest roast I could find. Still is lovely. Since it is just my husband and I most of the time, I often use a 3 lb roast and half the salt. This can be served warm as a main course or chilled as sandwiches.

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24 Hr 55 Min


2 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow, this beef is great for a special occasion. Each slice is so tender and delicious. The horseradish cream sauce is perfect alongside the juicy beef. This recipe is easy and fool-proof.


1 c
kosher salt
1 Tbsp
kosher salt
6-7 lb beef top round roast
1 Tbsp
freshly ground pepper
1 c
sour cream
1/2 c
prepared horseradish

Directions Step-By-Step

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.
Preheat the oven to 450 degrees F. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225 degrees F and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120 degrees F. Let the meat rest for 30 minutes. *I use an in oven internal thermometer for perfect temp
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: Roasts, Sandwiches
Main Ingredient: Beef
Regional Style: American
Collection: Christmas Recipes
Hashtags: #simple, #roast beef, #cured