INGREDIENTS
For the roast
3–4 lb beef roast (top round, sirloin roast, or rib roast)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
For the creamy herb crust
1 cup sour cream
3 tablespoons prepared horseradish (drained)
4 garlic cloves, finely minced
2 tablespoons Dijon mustard
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh parsley, chopped
½ teaspoon salt
½ teaspoon black pepper
Optional: ¼ cup grated Parmesan cheese
INSTRUCTIONS
Remove the roast from the refrigerator 1 hour before cooking.
Pat completely dry with paper towels.
Rub all sides with olive oil.
Season evenly with salt, pepper, and garlic powder.
In a bowl, combine sour cream, horseradish, garlic, Dijon mustard, chives, parsley, salt, pepper, and Parmesan if using.
The mixture should be thick and spreadable.
Optional but recommended:
Sear the roast in a very hot skillet for 2–3 minutes per side to develop deeper flavor.
Place the roast in a roasting pan.
Spread the creamy mixture generously over the top and sides.
Preheat oven to 375°F (190°C).
Roast uncovered.
Approximate internal temperatures:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Always use a meat thermometer for best results.
Remove from oven and let rest 15–20 minutes before slicing.
The result is a juicy, tender roast with a rich, flavorful herb crust.