Spiced Slow Roasted Beef with Fresh Horseradish Cream

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.

Spiced Slow Roasted Beef with Fresh Horseradish Cream

3.45 from 36 votes
Protein: Beef
Cut: Eye Round Roast
Diet: Gluten Free, Keto
Course: Main Course
Prep Time: 1 day 25 minutes
Cook Time: 2 hours
Resting Time: 30 minutes
Total Time: 2 hours 55 minutes
Servings: 6 people


  • 1 ButcherBox Eye Round Roast
  • 4 tablespoon kosher salt


  • 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


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 is the Head Chef at ButcherBox.