Peppered Roast Beef

My family loves a good roast beef. I have about a half dozen recipes, mostly for the falling-apart-with-potatoes-and-carrots sort — still my favorite — but this one is pretty darn good, too. Maybe it comes from being born and raised in Oklahoma, but there are times when I absolutely need a dose of rare beef. I used to be a part-time vegetarian. I’d go weeks without meat, then the yearning for a juicy burger or steak would keep me awake at nights. I think it’s bred into my genes to have a regular fix.

This roast recipes includes a nice spicy sauce to go with the beef. Add some roasted root veggies or even just a salad and bread (I don’t eat much bread, but I’m a fool for Texas toast), and you’ve got a meal that would do any Oklahoman proud.

PEPPERED ROAST BEEF

 

1 tablespoon olive oil

Pepper to taste (for a really peppery roast, use coarse freshly-ground pepper)

2 garlic cloves, minced

1/2 teasspoon dried thyme

1/4 teaspoon salt

1 boneless beef eye round roast

 

Sauce:

1 cup sour cream

2 tablespoons lemon juice

2 tablespoons milk

2 tablespoons prepared horseradish

1 tablespoon Dijon

1/4 teaspoon salt

1/8 teaspoon pepper

 

1. Rub roast with oil; sprinkle with pepper, garlic, thyme and salt. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees until internal temperature reaches 145 degrees (rare) or 160 (medium).

2. Let stand ten minutes before slicing.

 3. In a small bowl, combine sauce ingredients and serve alongside roast.