Recipe · Crispinator® Max
Roast beef with balsamic horseradish sauce
A hearty beef roast that reads “fancy” but couldn’t be simpler to make. Just be sure to plan ahead: For the best browning and most even cooking, the beef should sit at room temperature for 90 minutes before roasting. Because eye of round is on the leaner side, we recommend cooking it to rare.
Ingredients
For the sauce
- ⅔ cup sour cream
- 1 Tbsp prepared horseradish
- 2 tsp balsamic vinegar
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
For the roast beef
- 1 beef eye of round roast, 3 to 3½ lb
- Kosher salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 Tbsp chopped fresh thyme (or 1 tsp dried)
Method
- For the sauce: Stir together all ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Pat the roast dry and season generously with salt and pepper. Let the roast sit uncovered at room temperature for 90 minutes.
- After 75 minutes, place the wire rack in lower position. Line the oven’s baking pan with foil.
- Set the oven to Roast at 500°F for 1 hour 20 minutes. Let the oven preheat for about 15 minutes.
- Meanwhile, coat the roast with the olive oil and season all over with the rosemary and thyme. Set the roast on the baking pan.
- Transfer the roast to the oven and cook until very well browned all over, about 15 minutes.
- Reduce the oven temperature to 325°F, rotate the pan, and continue to cook until an instant-read thermometer inserted in the center of the roast reaches 95°F for rare, 30 to 34 minutes. For medium-rare, add about 5 minutes of cooking time.
- Transfer the roast to a cutting board, loosely cover with foil and allow to rest for 20 minutes.
- Slice the roast thinly, sprinkle with salt, and serve with balsamic horseradish sauce.
