After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

　　

Ingredients

serves 4

　　1 top or bottom round beef roast (about 2 pounds), tied

　　Coarse salt and freshly ground pepper

　　2 tablespoons vegetable oil

　　6 small onions, halved lengthwise

　　1 cup sour cream

　　1/4 cup grated peeled fresh horseradish (or prepared horseradish)

　　1 tablespoon fresh lemon juice

　　

Step 1

Preheat the oven to 375°F. Sprinkle the beef with 1/2 teaspoon salt, and season with pepper. Heat the oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add the beef; brown on all sides, about 5 minutes total. Remove the pan from heat.

　　

Step 2

Place the onion halves in the pan, cut sides down. Transfer the pan to the oven. Cook the beef and onions until an instant-read thermometer inserted into the center of the beef registers 140°F (for medium-rare), 35 to 40 minutes. Transfer the beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve the onions.

　　

Step 3

Stir together the sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve the beef with the horseradish sauce and roasted onions.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.