With a name like that, how could I pass up on this recipe? :) The horseradish cream sauce could be made with your eyes closed; super easy and quick! Perfect timing because we had a Friendsgiving potluck on Black Friday and as I mentioned before, I did not want to spend too much time in the kitchen during my long weekend.
There was a larger “hump” in the beef roast I picked up from Whole Foods than the one pictured in the recipe. I think I could have cooked it for another 10 minutes so the center wasn’t as bloody but some people like their beef bloody. The ends were medium to medium-well so there were cuts suited for all tastes, I suppose. Sorry, no pictures of the roast sliced up :( but you can use your imagination.
- 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
- 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.