Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
12 servings (serving size: 3 ounces beef and 2 tablespoons sauce)

A dry rub of coriander, pepper, salt, and garlic encrusts the roast. Use leftover roast and sauce along with Swiss cheese to make great sandwiches on toasted sourdough.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.

Step 3

Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.

Step 4

To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.

Ratings & Reviews

labenzky's Review

MplsErin
January 30, 2014
This was delicious and easy. The sauce was great as well.

dana99usa's Review

talexiou
December 25, 2012
Great way to make roast beef - but it didn't need the sauce at all. Sauce was Ok for horseradish lovers.

talexiou's Review

flowerpot916
December 24, 2012
Used the same method with a 3 lb shoulder roast, and sliced very thin for sandwiches. Turned out great, even with such an inexpensive cut.

SusanK99's Review

dana99usa
February 26, 2012
This is one of those Holy Crap Batman recipes to me. I've made it a few times now. It is easy to overcook, but that might be due to using grass fed beef. I make 0.5 the sauce. I like to serve it with oven roasted sweet potatoes and onions from the same Dec '02 issue.

flowerpot916's Review

SusanK99
November 28, 2010
Delicious! The horseradish mustard sauce was the perfect compliment to the beef. Served with mashed red potatoes and brocolli. Divine. Definitely holiday and company worthy.

MplsErin's Review

labenzky
November 13, 2008
WOW!!! SO good. Was running late home from work, so my fella took care of this one. Would make again in a heartbeat. So good and easy, planning on making for the big fam for Christmas. Made exactly as indicated by the recipe.