This is my cozy, cold-weather take on classic roast beef: an eye of round roast baked under one simple, creamy “blanket” made with prepared horseradish, sour cream, Dijon mustard, garlic, chives, and black pepper. Eye of round can be a little lean and unforgiving on its own, but this tangy topping keeps it moist, adds tons of flavor, and makes the whole thing feel like a Sunday dinner you can pull off on a weeknight. It’s the kind of recipe I throw together when I want something impressive with very little hands-on time—just whisk, spoon over the roast in a pan, and let the oven do the work.
Slice the roast thinly and spoon any extra pan juices over the top. It’s perfect with creamy mashed potatoes or buttered egg noodles to soak up the drippings, plus a simple green side like roasted broccoli, green beans, or a tossed salad. Warm dinner rolls or crusty bread are great for swiping through the horseradish blanket that caramelizes around the edges. Leftovers make amazing roast beef sandwiches on toasted buns with a little extra sour cream or mustard and some crisp lettuce.
Cozy Horseradish Blanket Eye of Round Roast
Servings: 6
Ingredients
1 (2 1/2 to 3 pound) beef eye of round roast, trimmed and patted dry
1 cup sour cream (full-fat or light)
1/4 cup prepared horseradish (not cream-style), drained if very wet
2 tablespoons Dijon mustard
3 cloves garlic, minced
1/4 cup finely chopped fresh chives (plus extra for garnish, optional)
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper (plus extra to taste)
1 tablespoon olive oil or neutral cooking oil (for searing, optional but recommended)
1/2 cup low-sodium beef broth or water (for the bottom of the roasting pan)
Directions
Preheat your oven to 375°F (190°C). Set a roasting pan (or a 9×13-inch baking dish) nearby. If you plan to sear the roast first, place a large skillet on the stove and let it heat over medium-high.
Pat the beef eye of round roast very dry with paper towels. Sprinkle it all over with 1 teaspoon of the kosher salt and a few extra grinds of black pepper, pressing the seasoning into the surface.
Optional sear for extra flavor: Add the olive oil to the hot skillet. Sear the roast on all sides, 1 to 2 minutes per side, until lightly browned. Transfer the seared roast to the roasting pan. (If you skip searing, just place the seasoned raw roast directly into the roasting pan.)
