Recipe courtesy of Sunny Anderson
1 hr 20 min
20 min
6 to 8 servings
1 hr 20 min
20 min
6 to 8 servings


  • 1 (3-pound) boneless beef eye round roast
  • Salt and freshly ground black pepper
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 5 cloves garlic
  • 1 bunch parsley, leaves only
  • 1/2 bunch fresh thyme, leaves only
  • 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
  • 2 tablespoons mustard powder
  • Horseradish Cream, recipe follows
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • Salt


Watch how to make this recipe.

Special Equipment: food processor

Preheat oven to 350 degrees F.

Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.

Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.

Let roast rest 10 minutes before slicing and serve with Horseradish Cream.

Horseradish Cream:

In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.

Yield: 1/2 cup

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