Family Roast Beef with Creamy Horseradish Sauce

Prepare the Roast:

Preheat oven to 400 degrees (F).

Place the roast in a roasting pan that is large enough to hold the meat and all of the vegetables, then massage the garlic, salt, pepper and thyme into the meat. Bake, uncovered for 20 minutes at 400 degrees.

Drop the temperature to 325 degrees (F), and place the potatoes, carrots and cabbage around the meat. Season with salt and pepper to taste. Pour in about 1/4 cup water, cover the roaster and continue cooking for an hour and half to two hours. The inside temperature of the roast should be 165 degrees when done, and the potatoes and carrots should also be fork tender and have taken on a slight flavor from the roast with the cooking juices.

Scoop the vegetables into a serving bowl, remove the roast to a cutting board and let cool 15 minutes before slicing.

While the roast is cooling, prepare the horseradish sauce.

In a small mixing bowl, whisk together all ingredients until well incorporated. Make sure to taste this, as horseradish can be quite spicy. If it’s too spicy, add a little more sour cream and mayonnaise. If it’s not spicy enough for your liking, by all means, add more horseradish. Store in the refrigerator until chilled through.

Slice the roast and serve with the sauce.