Description
This classic Roast Beef and Horseradish recipe features a tender and flavorful beef roast with a savory herb crust and a creamy, tangy horseradish sauce. Perfectly seared and oven-roasted to juicy perfection, this dish is ideal for special dinners or Sunday family meals. The fresh herb rub enhances the natural flavors of the beef, while the horseradish sauce adds a vibrant kick that complements the roast beautifully.
Ingredients
Scale
Beef Roast
- 2 ½ pounds (1.13 kg) beef roast (sirloin or top round recommended for tenderness and flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
Herb Mixture
- 4 tablespoons (59 ml) olive oil, divided
- 2 tablespoons (28 g) unsalted butter, melted
- 2 tablespoons (8 g) fresh parsley, finely minced
- 2 teaspoons (2 g) fresh rosemary, finely minced
- 2 teaspoons (2 g) fresh thyme, finely minced
- 2 cloves garlic, finely minced
Horseradish Sauce
- ½ cup (120 ml) sour cream
- 2 tablespoons (30 g) prepared horseradish
- 1 teaspoon (5 ml) Dijon mustard
- Lemon zest (optional)
Instructions
- Season the Roast: Rub the beef roast generously with salt and freshly ground black pepper to coat it well. For enhanced flavor, you can season the roast a day ahead and refrigerate it, allowing the seasoning to penetrate the meat.
- Preheat Your Oven: Preheat your oven to 350°F (177°C), ensuring it reaches the target temperature before roasting to guarantee even cooking and proper browning.
- Sear the Beef: Heat 2 tablespoons (29.5 ml) olive oil in a cast iron skillet over medium-high heat until very hot. Sear the roast on all sides until a golden-brown crust forms, which helps lock in the juices and deepen the roast’s flavor.
- Prepare the Herb Mixture: In a small bowl, combine the remaining 2 tablespoons (29.5 ml) olive oil, melted butter, minced parsley, rosemary, thyme, and garlic. Mix well to maintain the freshness and vibrancy of the herbs.
- Apply Herb Rub and Roast: Place the seared roast on a silicone roasting rack in a roasting pan to facilitate even cooking. Brush the herb and butter mixture evenly all over the roast’s surface. Roast uncovered in the preheated oven for approximately 55 minutes, or until the internal temperature reaches your preferred doneness (use a meat thermometer).
- Prepare the Horseradish Sauce: While the roast is cooking, mix the sour cream, prepared horseradish, and Dijon mustard in a bowl. Adjust the flavor by adding lemon zest for brightness or extra sour cream if you prefer a milder taste.
- Rest After Roasting: Once out of the oven, transfer the roast to a cutting board and loosely cover it with foil. Let it rest for 10-15 minutes—this step is crucial for redistributing the juices and ensuring tender, juicy slices. Avoid wrapping tightly to prevent the crust from steaming.
- Serve: Slice the roast thinly against the grain and serve immediately with the horseradish sauce on the side. Garnish with fresh parsley or chives if desired for an added touch of color and flavor.
Notes
- Pre-seasoning the roast a day in advance enhances flavor but is optional.
- Using a meat thermometer is recommended to achieve desired doneness accurately.
- Searing is essential to develop a flavorful crust and seal in juices.
- Resting the roast after cooking is important to maintain moisture.
- Lemon zest in the horseradish sauce adds brightness and balances sharpness.
- Select sirloin or top round cuts for tenderness and optimal flavor.
