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1
Prepare the Roast:
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2
Preheat oven to 400 degrees (F).
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3
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.
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4
Bake, uncovered for 20 minutes at 400 degrees.
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5
Drop the temperature to 325 degrees (F), and place the potatoes, carrots and cabbage around the meat.
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6
Season with salt and pepper to taste.
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7
Pour in about 1/4 cup water, cover the roaster and continue cooking for an hour and half to two hours.
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8
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.
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9
Scoop the vegetables into a serving bowl, remove the roast to a cutting board and let cool 15 minutes before slicing.
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10
While the roast is cooling, prepare the horseradish sauce.
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11
In a small mixing bowl, whisk together all ingredients until well incorporated.
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12
Make sure to taste this, as horseradish can be quite spicy.
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13
If its too spicy, add a little more sour cream and mayonnaise.
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14
If its not spicy enough for your liking, by all means, add more horseradish.
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15
Store in the refrigerator until chilled through.
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16
Slice the roast and serve with the sauce.
