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The Taste of Home Cookbook
New Revised 2nd Edition
With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.
Maureen Brand, Somers, Iowa

Prep: 5 min.
Bake: 2½ hours + standing
Yield: 10-12 servings.


    1 tablespoon olive oil
    1 tablespoon seasoned pepper
    2 garlic cloves, minced
    1/2 teaspoon dried thyme
    1/4 teaspoon salt
    1 boneless beef eye round roast (4 to 5 pounds)

Horseradish Sauce

    1 cup (8 ounces) sour cream
    2 tablespoons lemon juice
    2 tablespoons milk
    2 tablespoons prepared horseradish
    1 tablespoon Dijon mustard
    1/4 teaspoon salt
    1/8 teaspoon pepper


1) In a small bowl, combine the oil., seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan.

2) Bake, uncovered, at 325° for 2½ to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.

3) In a small bowl, combine the sauce ingredients. Serve with roast.

Nutrition Facts:
4 ounces cooked beef with 4½ teaspoons sauce equals 228 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 211 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.


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