Roast Eye of Round with Dijon and Horseradish

Preheat the oven to 450°F. Set beef roast on a rack in a large roasting pan.

In a small bowl, combine horseradish, mustard, half of parsley, salt and pepper.

Remove 1/4 cup horseradish mixture and whisk into sour cream in a small bowl to make a horseradish cream sauce for serving with the roast. Set aside in refrigerator.

Rub remaining horseradish mixture all over beef roast. Roast 25 minutes.

Reduce oven temperature to 325°F and continue roasting about 45 minutes or until roast has reached desired degree of doneness.

Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let roast rest 15 minutes before slicing.

Garnish roast with remaining parsley.

Cut into very thin slices and serve with horseradish cream sauce.