Herb Crusted Roast Beef with Horseradish Sauce! The Roast Beef is rubbed with a herb mixture of Parsley, Thyme, Rosemary, Garlic and butter then roasted to perfection! Paired with a homemade Horseradish Sauce for the win!
This post is sponsored by Karibe!
Christmas is just around the corner and I will definitely be making this Herb Crusted Roast Beef with Horseradish Sauce again!
I mean, you can’t properly celebrate the holidays without some sort of show stopping meat at the center of your table. While Roast Beef may sound fancy and look complicated to prepare, it’s actually quite simple.
If you love Roast Beef but are scared of ruining such a big piece of meat then this Beef Eye Round Roast is for you! I’ve included a step by step fool proof way to cook this. It comes out perfectly tender and juicy!
Here’s what you need to make this:
- 1 2-3 lb Boneless Beef Eye Round Roast
- Sea Salt and Pepper
- 1/2 cup + 2 Tbs Softened Butter
- 6 Garlic Cloves
- 1 Bunch Parsley (just the leaves)
- 1 Bunch Thyme leaves
- 4 Sprigs fresh Rosemary leaves
For the Horseradish Sauce:
- 1/2 cup Sour Cream
- 2 Tbs Prepared Horseradish
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
Start by seasoning the roast with Sea Salt and Pepper covering all sides, let it sit at room temperature for 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Add 2 Tbs Butter to a large cast iron skillet and heat over med/high heat. Sear the roast on all sides until slightly brown, about 8-10 minutes. Remove from heat.
In a food processor add 1/2 cup Butter, Garlic, Parsley, Thyme, Rosemary and blend until it forms a paste. Rub the herb paste on all sides of the roast.
Place the roast on a sheet pan with a wire rack. Bake 45 minutes or until internal temp is 125F for medium rare (see additional cook temps in the recipe card). Let the roast rest 10 minutes before slicing.
Mix together ingredients for the Horseradish Sauce, slice the roast thin and serve with Horseradish Sauce.
For slicing the roast I used this elegant Karibe knife set! These are nice and sharp which is perfect for carving a roast especially when you want it sliced real thin.
They also have a really cool wood handle utensil set. Each utensil has a silicone head, which aids in preventing scratches on your cookware!
So if you are looking for a Christmas gift for the cook in your house, I highly suggest the knife set and the utensil set!
If you try this recipe, let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and hashtag it Tastefulventure on Instagram!
I love seeing what you guys cook up!
Cheers!
Herb Crusted Roast Beef with Horseradish Sauce
Herb Crusted Roast Beef with Horseradish Sauce! The Roast Beef is rubbed with a herb mixture of Parsley, Thyme, Rosemary, Garlic and butter then roasted to perfection! Paired with a homemade Horseradish Sauce for the win!
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 1 2-3 lb Boneless Beef Eye Round Roast
- Sea Salt and Pepper
- 1/2 cup + 2 Tbs Softened Butter
- 6 Garlic Cloves
- 1 Bunch Parsley (just the leaves)
- 1 Bunch Thyme leaves
- 4 Sprigs fresh Rosemary leaves
For the Horseradish Sauce:
- 1/2 cup Sour Cream
- 2 Tbs Prepared Horseradish
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
Instructions
- Season roast with Sea Salt and Pepper covering all sides, let it sit at room temperature for 30 minutes
- Preheat oven to 350 degrees Fahrenheit
- Add 2 Tbs Butter to a large cast iron skillet and heat over med/high heat
- Sear roast on all sides until slightly brown, about 8-10 minutes
- Remove from heat
- In a food processor add 1/2 cup Butter, Garlic, Parsley, Thyme, Rosemary and blend until it forms a paste
- Rub the herb paste on all sides of the roast
- Place roast on a sheet pan with a wire rack
- Bake 45 minutes or until internal temp is 125F for medium rare
- Let the roast rest 10 minutes before slicing
- Mix together ingredients for the Horseradish Sauce
- Slice the roast thin and serve with Horseradish Sauce
- Enjoy!
Notes
Depending on how you like your roast cooked, see internal temps below. Remove from heat when thermometer registers 5-10°F lower than desired doneness. Rest your roast, temperature will continue to rise while resting.
- 120 – 130 degrees F = Rare
- 130 – 140 degrees F = Medium Rare
- 140 – 150 degrees F = Medium
- 160 – 170 degrees F = Well Done
Thank you Karibe for sponsoring this post!
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