Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

50 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.


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

3 ounces beef and 2 tablespoons sauce
359 calories; protein 39.7g; carbohydrates 2.4g; dietary fiber 0.2g; sugars 1.2g; fat 20.3g; saturated fat 8.4g; cholesterol 128.5mg; vitamin a iu 180.7IU; vitamin c 1.5mg; folate 25.2mcg; calcium 73.8mg; iron 3.2mg; magnesium 44.6mg; potassium 645.3mg; sodium 416.8mg.