Straight-Up Roast Beef

• One 2 1/2 to 3 1/2-pound top round roast, tied at 1 1/2 inch intervals (see Notes)
• Kosher salt and freshly ground black pepper
• 1 tablespoon peanut oil or grapeseed oil
• 1/2 cup heavy cream
• 1/3 cup creme fraiche or sour cream
• 1/2 cup prepared horseradish, drained
• 1/2 teaspoon dry mustard
• Squeeze of fresh lemon juice
• Kosher salt and freshly ground white pepper

1. To Make the Roast:
2. Season the Beef: If seasoning in advance, sprinkle 1 1/2 teaspoons salt and 3/4 teaspoon black pepper over the entire surface and refrigerate, uncovered or loosely covered, for 24 to 28 hours.
3. Heat the Oven: Position a rack near the center of the oven and heat to 250 degrees (225 degrees convection).
4. Fit a shallow roasting pan, baking dish, or heavy-duty baking sheet with a flat roasting rack, if you have one.
5. You can also roast the meat directly on the pan.
6. Brown the Meat: Pat dry the entire surface of the meat.
7. If you didnt season in advance, season it now all over with salt and pepper.
8. Heat a large heavy skillet over medium-high heat (cast iron works nicely).
9. When the skillet is hot, add the oil, let it heat for several seconds, and place the meat in the pan.
10. (The meat should sizzle the instant it hits the pan.
11. If it doesnt, the pan is not hot enough; remove the meat, wait a minute, and try again.)
12. Brown the roast on all sides, turning with tongs as you go, until it is nicely browned with a few dark, crusty spots on the ends, 8 to 12 minutes total.
13. Transfer the meat to the roasting pan, placing it fat side up.
14. Season the top generously with black pepper.
15. Roast until an instant-read thermometer inserted in the center of the roast reads 115 degrees for very rare, 120 degrees for rare, and 125 degrees for medium-rare, 1 1/2 to 2 hours.
16. With top round, I dont recommend roasting beyond medium-rare
17. Rest: Transfer the meat to a carving board, preferably one with a trough, and leave to rest for 15 to 20 minutes.
18. If you are making this for sandwiches, let it cool at room temperature for 1 to 2 hours before covering and refrigerating.
19. Carve and Serve: Slice very thin and serve.
20. To Make the Horseradish Cream Sauce:
21. In a medium bowl, whisk the heavy cream until it begins to thicken and form very soft peaks.
22. Add the creme fraiche and whisk until thick.
23. Fold in the horseradish and mustard.
24. Season with lemon juice, salt, and pepper.
25. Serve immediately or cover and refrigerate.
26. You may need to give the sauce a quick whisk before serving if it has been refrigerated.
27. Variation: Slow-Roasted Top Round with Caraway and Mustard Seeds
28. This recipe pays tribute to the roast beef sandwiches, known as beef on weck, from my hometown, Buffalo, New York.
29. Theres nothing really special about the beef in a Buffalo beef on weckits all about the roll: a crusty kaiser roll topped with lots of pretzel salt and whole caraway seeds, known as a kummelweck roll (thus the nickname week).
30. The legend of these sandwiches goes back to a German tavern owner who was looking to sell more beer to people on their way to the 1901 Pan American Exposition.
31. Topping the sandwich rolls with extra salt made his patrons thirsty for more beer.
32. The caraway was incidental, but thats the flavor pairing that endures.
33. Ive never been able to find good kummelweck rolls outside Buffalo, so I season the beef itself with caraway before roasting.
34. The result is divine, either carved hot and served for dinner or sliced cold and piled on a crusty roll.
35. Dont forget the horseradish-either the sauce, or, for a classic sandwich, reach for the jar.
36. 1 tablespoon caraway seeds
37. 1 teaspoon mustard seeds, yellow or black
38. Kosher salt and freshly ground black pepper
39. One 2 1/2 v- to 3 1/2-pound top round roast, tied at 1 1/2 inch intervals
40. 1 tablespoon peanut oil or grapeseed oil
41. Season the Beef: Crush the caraway and mustard seeds in a mortar or spice grinder just enough to crack open the seeds but not so much to make a powder.
42. (I deliberately dont toast the spices here, since they get plenty toasted later when you sear the beef.)
43. Combine with 1 1/2: teaspoons salt and 3/4 teaspoon black pepper.
44. Rub this all over the entire surface of the beef and refrigerate, uncovered or loosely covered, for 24 to 28 hours.
45. Sear and roast as directed for Straight-Up Roast Beef above.

notes, kosher salt, peanut oil, heavy cream, creme fraiche, horseradish, dry mustard, lemon juice, kosher salt

Taken from www.cookstr.com/recipes/straight-up-roast-beef (may not work)