Spiced Slow Roasted Beef with Fresh Horseradish Cream

Spiced Slow Roasted Beef with Fresh Horseradish Cream

5 from 1 vote
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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Eye Round Roast
Prep Time: 12 hours 10 minutes
Cook Time: 2 hours
Total Time: 14 hours 10 minutes
Servings: 6 people

Ingredients

  • 1 ea ButcherBox Eye Round Roast
  • 4 Tbsp kosher salt

Wet Rub

  • 2 Tbsp smoked paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp black pepper
  • 2 Tbsp olive oil

Fresh Horseradish Cream

  • ¼ c mayonnaise
  • ¼ c sour cream
  • 4 Tbsp fresh horseradish grated
  • 2 Tbsp whole grain mustard
  • ½ tsp kosher salt
  • ½ tsp 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.
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.