Description
This Roast Beef and Horseradish recipe delivers a tender, flavorful roast beef enhanced by a fresh herb butter rub and complemented with a creamy, zesty horseradish sauce. Perfectly seared to lock in juices and oven-roasted to a juicy finish, it makes an elegant yet straightforward main dish for any special occasion or comfort meal.
Ingredients
Scale
Beef and Herb Rub
- 2 ½ pounds (1.13 kg) beef roast (sirloin or top round recommended for tenderness and flavor)
- 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
- Salt, to taste
- Freshly ground black pepper, to taste
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. This step is crucial for creating a flavorful crust and enhancing the overall taste of the meat. For best results, you can season the roast a day before cooking and refrigerate it to deepen the flavor.
- Preheat Your Oven: Set your oven to 350°F (177°C) and allow it to reach the temperature before placing the roast inside. This ensures even cooking and proper browning throughout the roasting process.
- Sear the Beef: Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until very hot. Sear the beef roast on all sides until it develops a rich, golden-brown crust. This step locks in juices and builds a deep flavor base.
- Prepare the Herb Mixture: In a bowl, mix the remaining 2 tablespoons olive oil, melted butter, minced parsley, rosemary, thyme, and garlic. Stir well to combine the fresh herbs and garlic with the fat, keeping the flavors vibrant and aromatic.
- Apply Herb Rub and Roast: Place the seared roast on a silicone roasting rack set inside a roasting pan to allow even heat circulation. Brush the herb and butter mixture evenly over the roast. Place it uncovered in the oven and roast for about 55 minutes or until the internal temperature reaches your desired doneness (use a meat thermometer for accuracy).
- Prepare the Horseradish Sauce: While the roast cooks, combine sour cream, prepared horseradish, and Dijon mustard in a bowl. Taste and adjust seasoning, adding optional lemon zest for brightness or extra sour cream to balance the heat if preferred.
- Rest After Roasting: Remove the roast from the oven and transfer it to a cutting board. Loosely cover with foil and let it rest for 10-15 minutes. Resting redistributes the juices throughout the meat, resulting in tender and juicy slices.
- Serve: Slice the roast thinly against the grain for maximum tenderness. Serve immediately with the horseradish sauce on the side. Garnish with fresh parsley or chives for a vibrant presentation, if desired.
Notes
- Pre-seasoning the roast a day in advance deepens the flavor and improves the crust texture.
- Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium rare, 145°F for medium.
- Searing the roast is essential to lock in juices and develop rich flavor.
- Resting the meat after roasting is key to juicy, tender slices.
- Adjust horseradish sauce to taste by adding more sour cream to reduce sharpness or more horseradish for extra kick.
- Choosing cut: sirloin or top round are best for tenderness and flavor in this recipe.
- Prep Time: 15 minutes (plus optional overnight seasoning)
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
