Epitome of Mrs. Lee

Satisfying my many cravings and other tidbits.

Test Kitchen: Stupid-Simple Roast Beef with Horseradish Cream

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


  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.
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6 comments on “Test Kitchen: Stupid-Simple Roast Beef with Horseradish Cream

  1. Maisa Leibovitz
    December 1, 2013

    That thing is massive! How many people were you feeding? I love a good roast but the size of that meat would intimidate me.

    • Minh
      December 1, 2013

      That was an 8 lb. roast that needed to feed 18 people. Definitely intimidating but my meat thermometer gave me some peace of mind. :)

  2. Liz
    December 16, 2013

    Do you rinse off the salt after it’s done brining?

    • Minh
      December 17, 2013

      Nope! It helps create a crust. You just pop it into the oven. :)

  3. Liz
    December 23, 2013

    OK so we started the salt process last night – it seems to be drawing out some of the liquid. Did yours do that? Also – you don’t really say how the meat tasted – was it good? Could you taste the salt? There are only a handful of other reviews and they are not great. Thanks! Kind of nervous as this is for Christmas dinner!

    • Minh
      December 23, 2013

      Yes, you’ll see a pool of liquid under the rack.
      The meat was tasty, well seasoned and not salty at all. I would cook it longer next time to an internal temperature of 130-135 degrees. At 120 degrees, it’s a little “bloody” for my taste so I just ate pieces closer to the ends.
      With the horseradish sauce, I thought this was a great dish for a large party. Good luck with your Christmas dinner!

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This entry was posted on November 30, 2013 by in good eats, test kitchen and tagged , , , , , , , , , , , , , .

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