Since Whole30 is somewhat limiting when it comes to weekend plans, I've started using my weekends to make more elaborate meals than I would during the week. Roast beef with Whole30-compliant horseradish sauce has quickly become a household favorite (including with Louie, who enjoys the juices on his evening kibble), and one I'm comfortable serving guests as well. And, this one is actually a CKDC original!
For the roast, I usually just buy the first big hunk of meat I see at the grocery store, which are often helpfully labeled "something something roast" (eye of round, bottom, top, ribeye, etc.). I last made this using eye of round roast, which turned out great. I very very very strongly recommend using a meat thermometer for this recipe - while convention says half an hour per half pound of meat, my last 3 pound roast was finished in an hour, so without the thermometer I would have ended up with a dried out mess. Personally, I like my roasts cooked through more than I would do with steak because of the texture, so I cook my roasts to 145 and let rest for 10 minutes so they come up to around 150 (a pretty solid medium). This also makes awesome leftovers - I am definitely not above eating a slice directly out of the fridge, especially dipped in the horseradish sauce.
While just using the meat juices (what a gross term) as a sauce would be totally okay, I love this horseradish sauce. I just threw it all together with the first roast I made and now it's a non-negotiable. If you're not doing Whole30, use whatever mayo you have handy - otherwise, I like this Whole30-approved one from Primal Kitchen (or you can make your own! which sounds like too much work to me) (affiliate link). Either way, it's a super easy sauce that makes the roast beef even better.
Roast Beef with Horseradish Sauce
3-4 pound beef roast
salt and pepper
2 tbsp olive oil
optional: herbs like rosemary or thyme (removed from stem)
1 cup Whole30-compliant mayonnaise, or homemade
1-2 tbsp grated horseradish (start with 1 and add more to taste)
juice of 1 lemon
salt and pepper to taste
Preheat oven to 350. Rub roast very generously with salt, pepper, and, if using, herbs. Heat oil in cast iron skillet. When hot, sear the roast on all sides (about 2 minutes per side) - it'll get smokey, so open a window and turn on the exhaust! Move skillet + roast to oven and cook for 1 hour to 1.5 hours - rule of thumb is usually half an hour per pound, but I think it depends on the oven. 1000% recommend using a meat thermometer to be precise! Remove roast at 145 degrees for medium (which I prefer over medium rare for a roast since a tougher meat is too chewy when it's rarer) and let rest for 10 minutes.
While the roast rests, combine all horseradish sauce ingredients. Taste and add more horseradish or salt and pepper if needed.