Healthy Meat & Poultry Recipes Healthy Beef Recipes Healthy Beef Main Dish Recipes Healthy Pot Roast Recipes Garlic-Rosemary Roast Beef with Horseradish Sauce 5.0 (3) 3 Reviews 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 Updated on July 10, 2019 Print Share Share Tweet Pin Email Prep Time: 50 mins Additional Time: 10 mins Total Time: 1 hrs Servings: 8 Yield: 8 servings Nutrition Profile: Low-Calorie Low Carbohydrate Diabetes Appropriate Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging Healthy Immunity Jump to Nutrition Facts Ingredients 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 (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 Preheat oven to 400 degrees F. 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. Print Nutrition Facts (per serving) 359 Calories 20g Fat 2g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 359 % Daily Value * Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 40g 79% Total Fat 20g 26% Saturated Fat 8g 42% Cholesterol 129mg 43% Vitamin A 181IU 4% Vitamin C 2mg 2% Folate 25mcg 6% Sodium 417mg 18% Calcium 74mg 6% Iron 3mg 18% Magnesium 45mg 11% Potassium 645mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved