Roast Beef with Horseradish Cream Sauce
Roast beef is one of those dishes that feels fancy but is actually pretty easy to make at home! This recipe uses simple ingredients and produces juicy, tender beef with a rich, crispy crust.
Recipe and image compliments of Brit from Whisked Away Kitchen
Roast Beef with Horseradish Cream Sauce
Ingredients
Roast Beef
- 3-4 pounds top round roast
- 2-3 teaspoons kosher salt
- 1 tablespoon vegetable oil
Horseradish Cream Sauce
- ½ cup Hiland Heavy Cream
- ½ cup Hiland Sour Cream
- ½ cup prepared horseradish
- 1 tablespoon lemon juice
- Kosher salt to taste
Instructions
- Generously salt all sides of the roast. Place the roast on a rack over a baking sheet and refrigerate uncovered for 24 hours.
- Preheat oven to 250°F, placing a rack in the center of the oven.
- Heat oil in a large heavy-bottomed skillet over medium-high. Pat the roast dry, then brown on all sides, about 12-15 minutes total.
- Transfer the meat to a roasting pan fitted with a wire rack. Roast until an instant-read thermometer reaches 125°F for rare or 130°F for medium-rare, about 1.5 - 2 hours. Carryover heat will bring the temperature up an additional 5-7 degrees as the meat rests.
- While the roast is cooking, make the horseradish sauce. Whip the heavy cream until slightly thickened (just before soft peaks). Stir in the sour cream and fold in the horseradish. Add the lemon juice and season with salt to taste.
- Let the roast rest on a cutting board for 15-20 minutes before slicing thinly.
Paired with a creamy horseradish sauce, this roast beef is a total crowd-pleaser!
With just a little prep and time in the oven, you can create a meal that’s perfect for a holiday gathering, a special family dinner or even a laid-back Sunday meal.
Why We Love This Recipe
It’s a “set it and forget it” kind of dish—after a quick sear, the oven does all the work. Plus, the horseradish cream sauce adds just the right amount of tang and heat to balance out the richness of the beef. It’s a dish that impresses without the stress.
Ingredient Notes
Top Round Roast: Top round roast is the perfect balance between affordable and flavorful. If you can’t find a top round roast, eye of round roast will also work. If using eye of round, make sure to slice it very thin for the most tender results.
Kosher Salt: This helps tenderize the meat and lock in moisture. Be generous!
Vegetable Oil: You’ll need a neutral oil with a high smoke point to get a nice sear on the roast.
Hiland Heavy Cream: Use cold heavy cream when making the horseradish sauce so it whips up faster.
Hiland Sour Cream: Sour cream adds a tangy note that pairs well with the horseradish.
Prepared Horseradish: Prepared horseradish varies in flavor significantly from brand to brand. I recommend choosing a refrigerated product as opposed to shelf-stable prepared horseradish. Refrigerated jars of horseradish generally include just horseradish, vinegar and salt and deliver the best flavor.
Lemon Juice: Fresh lemon juice brightens up the sauce and balances the richness.
Step by Step Instructions
- Season and refrigerate. Salt the roast all over and place it on a rack in a pan. Pop it in the fridge, uncovered, for at least a few hours or overnight. This helps the meat soak in all that flavor and gives you a better crust when it’s time to sear.
- Sear for flavor. When you’re ready to cook, sear the roast in a hot skillet until it’s browned on all sides. This step gives the roast that deep, caramelized flavor, so don’t rush it.
- Slow roast to perfection. Transfer the meat to a roasting pan with a wire rack and cook it low and slow at 250°F. A meat thermometer is your best friend here—aim for 125°F for rare or 130°F for medium-rare.
- Make the horseradish sauce: While the beef is in the oven, make the sauce. Whip the heavy cream until thick but not stiff, then stir in the sour cream, horseradish and lemon juice. The sauce should be light with a good hit of horseradish. Season with salt and adjust the horseradish and lemon to taste.
Expert Tips and Tricks
- Don’t overwhip the cream: For the sauce, stop whipping the cream before it gets stiff—you want a nice light texture that folds into the other ingredients.
- Use an instant-read thermometer: This is the easiest way to make sure your roast is cooked perfectly. No guesswork!
- Pat the roast dry: Before searing, make sure the meat is dry. This helps create that beautiful crust you’re after.
- Let the roast rest: After cooking, let the roast rest for at least 15 minutes before slicing. This keeps all the juices inside where they belong.
- Don’t forget about carryover heat: Remember that the internal temperature of the roast will continue to rise 5-7 degrees as it rests. So take your roast out of the oven about six degrees before it reaches your ideal temperature.
Make Ahead and Storage Instructions
This recipe is great for prepping ahead. You can season the roast up to 24 hours in advance and keep it in the fridge until you’re ready to cook. Leftovers (if there are any!) store well in the fridge for up to 3 days.
When reheating, go low and slow—use a 300°F oven to warm the meat without drying it out.
What’s not to love about a perfectly cooked roast beef? It’s flavorful, tender and pairs with all sorts of sides.
Serving Ideas
When it comes to serving, this roast beef pairs beautifully with a variety of sides. Creamy mashed potatoes and roasted vegetables are a classic choice. And if you want to lighten things up, a simple arugula or mixed green salad with a bright lemon vinaigrette works wonderfully to cut through the richness of the roast.
And don’t forget the crusty bread, which is ideal for making sandwiches with any leftover beef the next day!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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