1. Prepare the Roast Beef

Start by preparing the beef roast. Trim any excess fat from the roast, leaving a small layer of fat for flavor. This fat will render down during cooking and help keep the roast juicy and tender.

Season the roast generously with salt, pepper, garlic powder, and onion powder. Rub these seasonings into the meat on all sides. If you’re using fresh herbs like thyme and rosemary, chop them finely and sprinkle them over the roast. Alternatively, you can use dried herbs, which will still provide great flavor.

If you want to add a little extra flavor, rub the roast with Dijon mustard before seasoning it. The mustard adds a subtle tang and helps the seasoning adhere to the meat.

2. Preheat the Oven and Sear the Roast

Preheat your oven to 450°F (230°C). While the oven heats, heat a large ovenproof skillet or roasting pan over medium-high heat. Add the olive oil and allow it to get hot.

Once the oil is hot, add the seasoned roast to the skillet. Sear the roast on all sides until it is deeply browned, about 3-4 minutes per side. Searing helps to lock in the juices and adds a flavorful crust to the roast.

3. Roast the Beef

After searing the roast, place the skillet or roasting pan in the preheated oven. Reduce the oven temperature to 325°F (165°C). Roast the beef for about 1.5 to 2 hours, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, aim for 140-145°F (60-63°C).

Use a meat thermometer to check the internal temperature, as this is the most accurate way to ensure the roast is cooked to your liking. Remember that the roast will continue to cook slightly after being removed from the oven, so it’s okay to take it out a few degrees before it reaches the desired temperature.

During roasting, you can add 1 cup of beef broth to the bottom of the pan to keep the roast moist and add extra flavor. Baste the roast occasionally with the pan juices to enhance the flavor and keep the meat juicy.

4. Rest the Roast

Once the roast reaches the desired internal temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes. Resting the roast is important, as it allows the juices to redistribute, ensuring the meat remains tender and juicy.

5. Prepare the Horseradish Sauce

While the roast is resting, prepare the horseradish sauce. In a medium bowl, combine the prepared horseradish, sour cream, Dijon mustard, and lemon juice. Mix well until smooth. Taste the sauce and add salt and pepper to taste.

If you prefer a milder horseradish sauce, use a smaller amount of horseradish. If you like a spicier kick, add more horseradish until you reach your desired level of heat. For an extra touch, garnish the sauce with freshly chopped chives for a pop of color and freshness.

6. Slice and Serve the Roast Beef

After the roast has rested, slice it thinly against the grain. This helps to ensure that the slices are tender. Arrange the sliced roast beef on a platter and serve with the horseradish sauce on the side.

7. Optional: Make a Gravy

If you want to make a gravy, use the pan drippings left in the roasting pan. Place the pan on the stovetop over medium heat. Add 1-2 tablespoons of flour to the drippings and whisk to create a roux. Gradually add more beef broth, stirring constantly, until the gravy reaches your desired consistency. Taste and adjust the seasoning with salt and pepper if necessary.

Serve the gravy alongside the roast beef for an added richness.