Tender Top Round Roast Beef with Mustard-Garlic Crust
An economical top round roast beef with a punchy mustard-garlic crust and a cool, homemade horseradish sauce. Roasted hot, sliced thin, tender every time.
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Cooking tools:
- Instant-read thermometer
- Oven
- Skillet
- Tongs
- Mixing bowl
- Whisk
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Serving platter
- Kitchen towel
Ingredients
- 1 2 1/2- to 3-pound boneless beef eye round roast
- Kosher salt and freshly ground black pepper ((to taste))
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons Dijon mustard ((preferably coarse grain))
- 2 teaspoons balsamic vinegar
- ½ cup sour cream
- 2 tablespoons jarred horseradish
- 1 tablespoon lemon juice
- Kosher salt ((to taste))
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