Garlic-Rosemary Roast Beef with Horseradish Sauce
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.
Source: Diabetic Living Magazine, Winter 2019
Ingredients
Directions
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
Serving Size: 3 ounces beef and 2 tablespoons sauce
Per Serving:
358.9 calories; protein 39.7g 79% DV; carbohydrates 2.4g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 1.2g; fat 20.3g 31% DV; saturated fat 8.4g 42% DV; cholesterol 128.5mg 43% DV; vitamin a iu 180.7IU 4% DV; vitamin c 1.5mg 3% DV; folate 25.2mcg 6% DV; calcium 73.8mg 7% DV; iron 3.2mg 18% DV; magnesium 44.6mg 16% DV; potassium 645.3mg 18% DV; sodium 416.8mg 17% DV.
