Pepper Roast and Horseradish Sauce

By rdgplus3

Serves 8-10

Ingredients

• Pepper Roast
• 1.5 – 2 kg (3-4 lbs) beef roast, inside round, rump or sirloin tip
• 2 tsp crushed peppercorns (or coarse pepper)
• 1/2 tsp ground cloves
• 1/2 tsp dried oregano
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• Horseradish Sauce
• 1 cup sour cream
• 1 tbsp grated horseradish, drained
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• S&P

Preparation

Step 1

Pepper Roast

In a small bowl combine pepper, cloves, oregano, mustard and lemon juice. Rub over all surfaces of roast. Marinate in refrigerator overnight. Cook over medium coals on a rotisserie or a covered barbeque over indirect heat, approximately 45 minutes/kg (20 minutes per lb) for rare or 55 minutes/kg (25 minutes per lb) for medium. Serve with Horseradish Sauce.

Horseradish Sauce

Combine ingredients and mix well.