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This is the best roast beef recipe ever; just plan on a few days of salt-curing.
1 c. kosher salt
1 tbsp. kosher salt
1 top round beef roast
1 tbsp. Freshly ground pepper
1 c. sour cream
1/2 c. prepared horseradish
Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
Preheat the oven to 450 degrees F. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225 degrees F and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120 degrees F. Let the meat rest for 30 minutes.
In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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