Roast Beef (Eye of Round) with Sour Cream and Horseradish Sauce (Serves 4-6)
2 lbs + of Svante’s Grass Fed Eye of Round Roast
1 tablespoon sea salt
1 tablespoon rosemary
1 teaspoon ground black pepper
1 tablespoon of butter

½ cup of sour cream
1 tablespoon of grated horseradish in vinegar (I use Boars Head found in the deli section)
Chopped chives, optional

Take the roast out of the refrigerator to bring to room temperature before cooking, about a half hour. Heat the oven to 275 degrees. Combine the salt, pepper and rosemary. Coat the roast on all sides with the salt, pepper and rosemary mix. Melt the butter in a frying pan and sear the roast on all sides until there is a brown crust on the outside of the roast. Add extra butter if necessary.

Bake the roast in the oven (yes at 275 as it keeps in tender) for 15 minutes per pound, about a half hour for a 2 lb roast. Let the roast set while you make the sour cream sauce. Combine the sour cream and horseradish and chives if you have them. Slice the roast beef very thinly and serve warm. As an alternative, you can make the roast beef ahead of time and serve it cold on these hot Texas days or make it into a steak salad (combine sliced beef with fresh vegetables like cherry tomatoes, red onion, corn or peppers and vinaigrette and a little cilantro)

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