Ingredients
1 tablespoon olive oil1 tablespoon seasoned pepper2 garlic cloves, minced1/2 teaspoon dried thyme1/4 teaspoon saltHORSERADISH SAUCE:1 boneless beef eye round or top round roast (4 to 5 pounds)1 cup sour cream2 tablespoons lemon juice2 tablespoons milk2 tablespoons prepared horseradish1 tablespoon Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan.
Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with roast.
