Last Updated on August 9, 2021
Does anything beat slow-roasted beef topped with a dollop of tangy horseradish?
We don’t think so. This recipe combines classic steak spices like garlic, paprika, and black pepper with a luxuriously creamy homemade horseradish for a meal that will have you wishing you made more.
Ingredients
- 1 ButcherBox Eye Round Roast
- 4 tablespoon kosher salt
Rub
- 2 tablespoon smoked paprika
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon black pepper
- 2 tablespoons olive oil
Fresh Horseradish Cream
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4 tablespoons fresh horseradish grated
- 2 tablespoons whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Fresh Horseradish Cream
- Mix all ingredients together in a resealable container and refrigerate until ready to serve. Refergerate for 6 hours or more for ultimate flavor.
Spiced Slow Roasted Beef
- Rub eye round roast with kosher salt. Wrap in plastic and refrigerate for 12 hours.
- Preheat oven to 225℉.
- Remove roast from refrigerator and let it come to room temperature.
- Pat roast dry with paper towels. Mix wet rub together and rub all over roast.
- Preheat a cast-iron skillet on medium-high heat. Add 1 Tbsp of avocado oil or ghee to hot skillet and sear roast on all sides. Approximately 3 minutes per side.
- Once roast is seared place on a wire rack inserted on a baking sheet pan. Roast until internal temperature reaches 115℉, about 1½ - 2 hours. Turn off oven and leave the roast inside, until internal temperature reaches 125℉ - 130℉, approximately 30 more minutes.
- Remove roast from oven and let rest 30 minutes before thinly slicing. Serve with fresh horseradish cream.
Share on Pinterest!Pin at @Butcher_Box!
Yankel Polak is the Head Chef at ButcherBox.
