1 ½ teaspoons cracked black peppercorns
1 teaspoon salt
1 teaspoon thyme (fresh or dried)
½ teaspoon rosemary (fresh or dried)
1 3lb beef top round roast
4 garlic cloves, thinly sliced
1 cup whipping cream
½ cup horseradish cream
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley (fresh or dried)
Preheat oven to 325°.
In a small bowl combine the peppercorns, salt, thyme and rosemary.
Cut several slits in roast; insert a garlic slice into each opening. Rub peppercorn mixture over roast. Place roast (fat side up) on a rack in a shallow roasting pan.
Disclaimer: I used a chuck roast I had in the freezer (so the picture doesn't match the ingredient list). I would suggest sticking to the top round roast listed above if you want a "prettier" roast with larger slices of meat.
Roast for 1 ¾ to 2 ½ hours or until thermometer registers 135°. About 30 minutes before roast is done, prepare Whipped Horseradish Cream.
Beat whipping cream at medium speed with a hand mixer for 2 minutes or until soft peaks form.
Fold in remaining ingredients. Cover and chill until ready to serve.
- Remove roast from oven and put on a cutting board. Cover with foil completely; let stand for 20 minutes.
- I suggest serving with Roasted Asparagus Bundles to add in some greens, and a heaping spoonful of mashed potatoes - however you like 'em.
- Roasted Asparagus Bundles: toss asparagus in olive oil, salt & pepper. Wrap with one slice bacon each. Roast at 400° for 20 minutes.