The eye of round is a lean, boneless cut of beef that's less expensive than a tenderloin or rib roast but just as delicious. It's best served medium-rare--when cooked to higher temperatures it can become tough. Topping it with a finger-licking-good horseradish sauce makes this roast beef holiday-worthy.
Prep Time: | Additional Time: | Total Time: |
50 mins | 10 mins | 1 hr |
Servings: | Yield: | |
8 | 8 servings |
Nutrition Profile:
Low-Carb Diabetes-Appropriate Nut-Free Healthy Aging Healthy Immunity Soy-Free Egg-Free Gluten-Free Low-Calorie
Ingredients
pounds boneless beef eye of round roast
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 tablespoon vegetable oil
3 tablespoons unsalted butter, softened
1 shallot, minced (1/4 cup)
2 tablespoons minced fresh rosemary
3 cloves garlic, minced, plus 1 clove grated, divided
1 cup nonfat plain Greek yogurt
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Season roast with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet (see Tip) over medium-high heat. Add the roast and cook, turning every few minutes, until browned on all sides, about 10 minutes. Remove from heat.
Step 3
Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.
Step 4
Meanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.
Tips
Tip: If you don't have a large ovenproof skillet, you can brown the roast in a large skillet and transfer it to a roasting pan for Step 3.
To make ahead: Season roast with salt and pepper; refrigerate for up to 1 day. Prepare butter mixture (Step 3) and sauce (Step 4) and refrigerate for up to 1 day.
Nutrition Facts (per serving)
359 | 20g | 2g | 40g |
Calories | Fat | Carbs | Protein |