If you’re having company for the weekend, cook a rump roast. Season, brown and put into the oven, and you forget about it for three hours or until it’s perfectly tender.

For a nice treat and change of pace, make a delicious creamy horseradish sauce to serve with the meat instead of the usual gravy.

Any gravy formed in the pan during cooking can be frozen for use at a later date.

The horseradish sauce is also good over cold sliced beef.

The Creamy Horseradish Sauce is made by folding whipped cream into mayonnaise, Dijon mustard, chopped onion and cider vinegar. If you like horseradish, you will love this sauce with sliced beef.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.