Slow-Roasted Beef with Creamy Horseradish Sauce

Slow-Roasted Beef with Creamy Horseradish Sauce

We had a rainy day yesterday, and knowing that summer will be here soon, made me want to make comfort food for dinner. I have been craving roast beef for a while, so I went ahead and slow roasted a round tip roast. Keeping it simple, I just seasoned with a bit of olive oil, garlic slivers, sea salt, and black pepper then slow roasted it in the oven for about an hour. The creamy horseradish sauce took minutes to make and tasted tangy, spicy, and paired nicely with the tender beef. This roast beef paired nicely with some gravy, decadent scalloped potatoes, and a tossed salad for a delicious and comforting meal my entire family loved. I can’t wait for roast beef sliders for dinner tomorrow night!

Slow-Roasted Beef with Creamy Horseradish Sauce

How to Make Slow-Roasted Beef with Creamy Horseradish Sauce

Preheat the oven to 250 degrees.

Place the roast onto a plate then slice a large clove of garlic into several thin spears. Using 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 then rub it in. Season the entire roast very well with sea salt and freshly cracked pepper, to taste.

Slow-Roasted Beef with Creamy Horseradish Sauce

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.

Slow-Roasted Beef with Creamy Horseradish Sauce

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!

Slow-Roasted Beef with Creamy Horseradish Sauce

Slow-Roasted Beef with Creamy Horseradish Sauce

Slow-Roasted Beef with Creamy Horseradish Sauce

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: American
Servings: 8
Author: Pam Nelson

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:
  • 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

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 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!
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12 Comments

  1. Looks great despite the slow cooking though I do prefer very rare. Have a good day Diane

  2. Roast looks perfect and with a little horseradish sauce, I would be comforted.

  3. I like this cut of beef, because it’s not fatty. But you do have to slow cook it to keep it from being tough. Your seasonings look great!

  4. This will be perfect to make on Mothers Day, when my parents & my in-laws come over for dinner. I plan to serve it with roasted asparagus bundles wrapped in bacon, and loaded baked potatoes. Thanks for this lovely dinner recipe.

  5. Wonderful. I love that skillet! Is it super heavy duty?

    1. Hi Mimi,

      It’s a Finex cast iron skillet (local Oregon company) and it’s the best I’ve ever used. It is SO HEAVY and cooks very evenly. My husband surprised me with it for Christmas a few years ago and it’s one of my very favorite gifts ever.

      Pam

  6. Hi this looks delicious but my family willlnly eat well done roast beef. Would you please advise me as to how I should adjust the cooking time.
    Thank you.

    Randi Plotkin

    1. Hi Randi,

      My meat thermometer says 150 degrees internal temperature for medium and 160 degrees internal temperature for well done.

      So cook at low temp until 140 degrees or 150 degrees (depending on your desired doneness) then boost it to 500 until 150-160. I hope this helps.

      Pam

  7. This looks amazing, thank you!
    If I were to sous vide the meat first, do you have any recommendations?

    1. Miranda,

      I have never sous vide meat before so I have no input for you. If you try it out, please let me know how it turns out.

      Pam