PEPPERCORN CRUSTED ROAST BEEF

1 ½ tsp – Honey

1/3 Cup – Parsley, finely chopped

1 tsp – Garlic, minced

¼ Cup – Prepared Horseradish

1 tsp – Kosher Salt

1 tsp – Dijon Mustard

1 Tbsp – Canola Oil

Extra Salt for seasoning

786 g – Eye of Round Roast

¼ Cup – Black Peppercorns, coarse ground

Method:

1. Preheat oven to 375F.
2. In a food processor, blend together all ingredients except eye of round and peppercorns until they create a pesto-like texture.
3. Make sure the eye of round is still tied. If it’s not, tie the roast with butcher’s twine to create a tight and evenly sized roast. Pat the roast dry with paper towel.
4. Lightly salt the roast on all sides.
5. Rub the horseradish pesto mixture on all sides until evenly coated. You may only require a portion of the mixture, depending on the size of your roast.
6. Spread the crushed/coarse peppercorns on a plate and roll the roast all over to ensure even coating. Place the roast on a roasting rack over top a sheet pan to allow airflow underneath the roast.
7. Roast for 45:00 minutes, or until internal temperature reads 125F (for rare). Time will vary depending on size of roast. Pull roast from oven and allow to rest for at least 15 minutes before slicing.

Note: This cut is fairly lean, so there won’t be a lot of drippings. However, roasting potatoes, carrots and onions underneath the roast is never a bad idea.

Curated by Chef Anna Hymers for the September 2025 edition of Cattle Country.