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Herb-Crusted Roast Beef with Horseradish Cream


1 (3-pound)  eye of round roast
Salt and freshly ground black pepper
1/2 cup vegetable oil
5 cloves garlic
1 bunch parsley (no stems)
1/2 bunch fresh thyme (no stems)
8 sprigs fresh oregano (no stems)

 2 sprigs fresh rosemary, leaves only
 1 tablespoon mustard powder

Horseradish Cream:

1/2 cup sour cream
 3 tablespoons horseradish jelly
1 tablespoon lemon juice


Preheat oven to 350 degrees F.

Place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper to taste. Put in  a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F, about 45 minutes. While roast is cooking, prepare horseradish cream, blend all ingredients together and refrigerate. 

Let roast rest 10 minutes before slicing and serve with horseradish cream