- (1) Top Round Roast
- (1/4 cup) Extra-virgin olive oil
- (1/2 cup, finely chopped) Fresh rosemary
- (6, minced) Garlic cloves
- (1 tsp., finely grated) Lemon zest
- Coarse salt and ground pepper
- (2 lbs, halved or quartered if large) Small Potatoes
- (1 cup) Sour cream
- (1/4 cup, grated) Fresh horseradish
- (1 tbsp) Dijon mustard
- (1 tsp) White wine vinegar
- (1/2 tsp) Kosher salt
- (1/4 tsp) Freshly ground pepper
FOR THE ROAST:
Preheat oven to 400 degrees.
In a small bowl, stir together 3 tbsp oil, rosemary, garlic and lemon zest; season with salt and pepper.
In a large, ovenproof skillet (or dutch oven), heat 1 tbsp oil over medium-heat. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 min.
Brush or spoon rosemary mixture over roast and place in oven. Roast 20 min.
Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (a meat thermometer inserted in thickest part of roast should read 120 to 125 degrees), 30 to 35 min.
Transfer roast to a cutting board, loosely tent with foil, and let rest for at least 10 minutes. Toss potatoes with pan juices; tent with foil.
Thinly slice meat against the grain and serve with potatoes and horseradish sauce.
FOR THE SAUCE:
Place all the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy.
Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauces can be stored int he refrigerator in an airtight container for 2-3 weeks.
**We did not use fresh horseradish, just the plain, already grated horseradish found in the grocery store and this sauce turned out incredible!**