PEPPERY ROAST BEEF
• 1 TBSP OLIVE OIL
• 1 TBSP SEASONED PEPPER
• 2 GARLIC CLOVES, MINCED
• 1/2 TSP DRIED THYME
• 1/4 TSP SALT
• 1 BONELESS BEEF EYE ROUND
OR TOP ROUND ROAST (4 - 5 LBS)
HORSERADISH SAUCE:
• 1 CUP SOUR CREAM
• 2 TBSP LEMON JUICE
• 2 TBSP MILK
• 2 TBSP PREPARED HORSERADISH
• 1 TBSP DIJON MUSTARD
• 1/4 TSP SALT
• 1/8 TSP PEPPER
1. PREHEAT OVEN TO 325F°. IN A SMALL BOWL, COMBINE
THE OIL, SEASONED PEPPER, GARLIC, THYME & SALT; RUB
OVER ROAST. PLACE FAT SIDE UP ON A RACK IN A SHALLOW
ROASTING PAN.
2. BAKE, UNCOVERED, 2 1/2 TO 3 HOURS OR UNTIL MEAT
REACHES DESIRED DONENESS (FOR MEDIUM-RARE, A
THERMOMETER SHOULD READ 135°; MEDIUM, 140°;
MEDIUM-WELL, 145°). LET STAND FOR 10 MINUTES
BEFORE SLICING.
3. IN A SMALL BOWL, COMBINE THE SAUCE INGREDIENTS.
SERVE WITH ROAST.
*Brand, Maureen. “Peppery Roast Beef.” Taste of Home. Enthusiast Brands, LLC. Web. 18 October 2021.
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Marinated
Chicken Wings
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Signature Beef
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