Serves 8
180 min
Mile End's Roast Beef with Pickled Horseradish
Recipe GLPR26ba6de7333f44
A classic American roast beef featuring a 7-pound beef top round or eye round roast, seared and slow-roasted until medium, then sliced thin and served with tangy pickled horseradish. This elegant main course is naturally low-carb and free from common allergens.
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Ingredients
7 pounds Beef top round or eye round roast
2 tablespoons Canola oil
to taste Diamond Crystal kosher salt
to taste Freshly ground black pepper
Pickled horseradish, for serving
Directions
Remove the beef roast from refrigeration 1 hour before cooking to allow it to reach room temperature. This ensures even cooking throughout.
Preheat your oven to 325°F (160°C).
Pat the roast dry with paper towels. Season generously all over with Diamond Crystal kosher salt and freshly ground black pepper.
Heat the canola oil in a large, heavy-bottomed roasting pan or cast-iron skillet over medium-high heat until shimmering.
Carefully place the seasoned beef roast in the hot oil and sear on all sides for 2–3 minutes per side, creating a golden-brown crust. Work in batches if needed to avoid crowding the pan.
Transfer the seared roast to a roasting pan (if using a skillet, you can roast in the same vessel). Insert a meat thermometer into the thickest part of the roast, away from bone or fat.
Place the roast in the preheated 325°F oven and cook for approximately 2 to 2.5 hours, until the internal temperature reaches 145°F for medium-rare doneness. For medium, roast to 150–155°F. For medium-well, roast to 160°F.
Remove the roast from the oven and tent loosely with foil. Let it rest for 15–20 minutes. This resting period allows the juices to redistribute, ensuring moist, tender slices.
Once rested, slice the roast thinly against the grain and arrange on a serving platter.
Serve the sliced roast beef with pickled horseradish on the side.
