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Garlic-Rosemary Roast Beef with Horseradish Sauce
Garlic-Rosemary Roast Beef with Horseradish Sauce
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From: Diabetic Living Magazine, Winter 2019
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.
- By: Lauren Grant
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 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 ( ¼ 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
Preparation
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Prep
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Ready In
- Preheat oven to 400°F.
- Season roast with ¾ teaspoon salt and ½ 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°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 ¼ teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.
- 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.
- Serving size: 3 ounces beef and 2 tablespoons sauce
- Per serving: 359 calories; 20 g fat(8 g sat); 0 g fiber; 2 g carbohydrates; 40 g protein; 25 mcg folate; 129 mg cholesterol; 1 g sugars; 181 IU vitamin A; 2 mg vitamin C; 74 mg calcium; 3 mg iron; 417 mg sodium; 645 mg potassium
- Carbohydrate Servings: 0
