Spoon this 1 blanket over roast beef in a roasting pan for a cozy cold-weather meal that’s ridiculously satisfying

While the roast rests, skim any excess fat from the pan juices and stir them together to make a simple jus. If you’d like it a bit richer, you can simmer the juices in a small saucepan for a few minutes to reduce slightly.
After resting, slice the roast thinly against the grain. The eye of round will be most tender when sliced thin. Spoon some of the pan juices over the slices and sprinkle with a little extra chopped chives for color, if you like. Serve warm with your favorite cozy sides.
Variations & Tips
For a milder flavor, cut the prepared horseradish down to 2 tablespoons and add an extra 1/4 cup sour cream. For more heat, increase the horseradish to 1/3 cup and add a pinch of cayenne pepper to the blanket. If you don’t have chives, finely sliced green onions or minced fresh parsley work well and still give that fresh, herby finish. To make this a more complete one-pan meal, tuck halved baby potatoes and thick carrot chunks around the roast before spooning the blanket over the meat; they’ll roast in the drippings and broth, though you may need to add an extra splash of liquid and extend the cook time slightly. If you’re watching dairy, you can swap the sour cream for plain Greek yogurt, understanding that the blanket will be a bit tangier and may brown faster—just tent with foil if it darkens too quickly. Leftovers keep nicely in the fridge for up to 3 days and are great sliced thin for sandwiches or reheated gently in a covered dish with a spoonful of broth to keep everything moist.