Go Back
+ servings

Spiced Slow Roasted Beef with Fresh Horseradish Cream

3.45 from 36 votes
Print
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

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!