Slow-Roasted Beef with Creamy Horseradish Sauce
Servings 8
Equipment
- Large Cast Iron Skillet or Large Dutch Oven
- Meat Thermometer
Ingredients
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:
- ¼ cup sour cream
- ¼ 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
Instructions
- 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 them 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 large cast iron skillet or large 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!