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Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce


Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Scheimpflug Digital

Source: Everyday Food, January/February 2012


  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped fresh rosemary leaves
  • 6 garlic cloves, minced
  • 1 teaspoon finely grated lemon zest
  • Coarse salt and ground pepper
  • 1 top round beef roast (3 pounds), trimmed and tied
  • 2 pounds small potatoes, halved or quartered if large
  • Horseradish Sauce


  1. Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

  2. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.

Cook's Notes

This roast beef is at its most delicious when cooked to medium-rare and sliced very thin, against the grain.

Reviews Add a comment

  • ebibeault
    19 JUL, 2017
    Made this last night. Even by patting on the gremolata, which the rub resembled, it would not adhere to the roast. It made a huge mess in the roasting pan. There was more in the pan than on the roast. Will stick with my own way if roasting a top round roast. I give it 1 star. Folks pass on this recipe.
  • vthorn1356221
    4 SEP, 2016
    I made this with a bit of reluctance since it only has 3 stars and not enough comments to tell me why it was averaging that. Well, I created an account specifically to leave a comment to warn others! I did not like this at all and should have went with my gut in step 1; I thought it was odd that it didn't call for seasoning the roast, only the rub. Spooning the rub on top of the roast did nothing to season the meat. 10 minutes is also too long for the browning time. I was quite disappointed.
  • ACOHara
    24 FEB, 2014
    This was delicious. High class restaurant quality with little work. Mincing the garlic took the most time. I made it with a horseradish dill sauce that went perfectly! Even my picky 8 yr old loved it (besides the "pine needles".)
  • BVISailor
    9 DEC, 2012
    This was FABULOUS! Tons of flavor from a rather mundane cut of meat... and I discovered too late that I was out of horseradish so I just had to make a pan sauce so we didn't even get to experience that part! The potatoes are the star here, though, we could NOT stop eating them! Super easy & dinner party worthy.