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Simple Roast Beef with Horseradish Cream


The key is salt-curing the meat for a few days. The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.

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  • 1 cup plus 1 tablespoon kosher salt
  • One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
  • 1 tablespoon freshly ground pepper, plus more for seasoning
  • 1 cup sour cream
  • 1/2 cup prepared horseradish


Adapted from


Step 1

1. 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.
2. Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°. Let the meat rest for 30 minutes.
3. 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.

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