Beef Roast

Place meat in a large glass dish, sprinkle with pepper. Pour Italian dressing over, cover and marinate, refrigerated, at least one hour. Preheat oven to 325F. Remove meat from marinade, discard marinade. Place meat fat side up in a shallow rosting pan. Roast 2 to 2 1/2 hours or until meat thermometer inserted into thickest part of meat registers 130F for medium rare doneness. Remove from oven. Cover and let stand 20 minutes before carving. Mix 1 cup of the mayo and the horseradish in a small bowl. In another bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Variation: Omit horseradish from sauce. Add 2 minced gloves of garlic and 2 tablspoons chopped fresh parsley to mayo.