Peppery Roast Beef

With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it’s a sit-down dinner or serve.

Ingredients
1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
horseradish sauce:
1 boneless beef eye round or top round roast (4 to 5 pounds)
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions
Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan.
Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with roast.