Stupid-Simple Roast Beef with Horseradish Cream

This is the best roast beef recipe ever! Just be sure to buy the roast with the full fat cap left on; otherwise the meat will be too salty.

  • Active:
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  • Servings: 8 to 10
  • Time(Other): Plus 2 days curing

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  • 1 cup plus 1 tablespoon kosher salt
  • One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
  • 1 tablespoon freshly ground pepper, plus more for seasoning
  • 1 cup sour cream
  • 1/2 cup prepared horseradish

How to make this recipe

  1. 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.

  3. 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.

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.

Suggested Pairing

Berry-rich California Cabernet Sauvignon.

Contributed By Photo © Chris Court Published December 2013

470749 recipes/stupid-simple-roast-beef-horseradish-cream 2014-01-06T22:59:11+00:00 Tom Mylan fall|winter|roasting|christmas|dinner-party|holiday-open-house|new-years-eve|10|8|gluten-free|healthy|make-ahead|staff-favorite|weeknight-dinner december-2013 recipes,stupid-simple-roast-beef-horseradish-cream 470749

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