Stupid-Simple Roast Beef with Horseradish Cream
Leslie Speed Dutton
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.
1 ckosher salt
1 Tbspkosher salt
7-8 lbtop round beef roast, tied with the full fat cap on the roast
1 csour cream
1/2 cprepared horseradish
1 Tbspfresh dill, finely chopped
How to Make Stupid-Simple Roast Beef with Horseradish Cream
- 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. 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.
- 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.