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

Lauren Grant
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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.

  • 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.

  • 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

359 calories; 20.3 g total fat; 129 mg cholesterol; 417 mg sodium. 2.4 g carbohydrates; 39.7 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
02/13/2019
Tender and delicious. The whole family liked it. The horseradish sauce is superb! Read More