Stupid-Simple Roast Beef with Horseradish Cream

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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 

Stupid-Simple Roast Beef with Horseradish Cream
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

  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.

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