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Slow-Roasted Beef with Creamy Horseradish Sauce

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main
Cuisine: American
Servings: 8
Author: Pam Nelson


  • Roast Beef:
  • 3 lb boneless round tip roast
  • 1-2 cloves of garlic cut into slivers
  • Drizzle of olive oil to taste
  • Sea salt and freshly cracked pepper to taste

  • Creamy Horseradish Sauce:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp hot cream of horseradish more or less to taste
  • Juice of half a lemon
  • 1 tsp Worcestershire sauce
  • Sea salt and freshly cracked pepper to taste


  • Preheat the oven to 250 degrees.
  • Prepare the roast
    by placing it onto a plate then slice a large clove of garlic into several thin spears.
  • Use a sharp knife, pierce meat on both sides about 1/2-inch deep, and insert slivers of garlic in each hole, pushing all the way in.
  • Drizzle some olive oil evenly on both sides of the roast, then rub it in. Season the entire roast very well with sea salt and freshly cracked pepper, to taste.
  • Coat a cast iron skillet or Dutch oven with cooking spray and heat over medium-high heat.
  • Once the pan is HOT add the roast and sear on all sides.
  • Place the meat thermometer into the thickest part of the roast.
  • Place the cast iron skillet into the preheated oven and cook until the thermometer reads 115 degrees, about 45-60 minutes.
  • Crank the heat up to 500 degrees and continue cooking until the roast reaches 125-130 degrees, for medium-rare.
  • Remove from the oven and let the roast rest on a cutting board for at least 10 minutes before slicing and serving. Enjoy.
  • Make the creamy horseradish sauce
    while the beef is roasting, by combining the sour cream, mayonnaise, cream of horseradish, lemon juice, Worcestershire sauce, and sea salt & freshly cracked pepper, to taste. Mix until well combined. Taste and add any seasonings you think it needs. Set aside in the refrigerator for flavors to mingle.
  • Once the meat has rested. Slice and serve with the sauce. Enjoy!