Recipes Ingredients Meat & Poultry Beef Recipes Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce 3.1 (462) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Gregson Prep Time: 20 mins Total Time: 1 hrs 15 mins Servings: 8 Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub. Ingredients ¼ cup extra-virgin olive oil ½ 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 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. 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. Rate it Print