Ingredients

• 1 (1 1/2-pound) top round beef roast
• 1 teaspoon(s) olive oil, for roast
• 1 tablespoon(s) olive oil, for watercress
• Coarse salt and ground pepper
• 1/2 cup(s) reduced-fat sour cream
• 1 tablespoon(s) bottled white horseradish
• 2 bunch(es) (1/2 pound each) watercress, washed and thick stems removed
• 1 tablespoon(s) white-wine vinegar
• 4 slice(s) (thick) country bread

Directions

1. Prep: Preheat oven to 450 degrees F. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.

2. In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.

3. Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.

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