Ingredients Beef Roast Beef Stupid-Simple Roast Beef with Horseradish Cream 3.0 (50) 1 Review 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. Plus: More Beef Recipes By Tom Mylan Published on January 6, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Active Time: 15 mins Total Time: 5 hrs Yield: 8 to 10 Ingredients 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 Directions 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. 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. 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. Rate it Print