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Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce

Top round roast is low in fat but has great flavor. It is at its most delicious when cooked to medium-rare and sliced very thin, against the grain.

  • prep: 20 mins
    total time: 1 hour 15 mins
  • servings: 8
Photography: Scheimpflug Digital

Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Everyday Food, January/February 2012

Reviews (3)

  • 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".)

  • 5 Feb, 2013

    Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce
    Russell's Tuesday Lunch
    Nutritious and Delicious!

  • 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.