Eye of round is an extremely lean beef roast and should not be overcooked. For best results, slice very thinly. Serve with a side of steamed green beans and mashed potatoes and keep leftovers for sandwiches.
Home » Recipes » Roast Eye of Round with Dijon and Horseradish
1 (4-pound) eye of round roast
1/2 cup prepared horseradish
1/4 cup Dijon mustard
1/2 cup chopped fresh flat-leaf parsley, divided
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1/2 cup light sour cream
Preheat the oven to 450°F. Set beef roast on a rack in a large roasting pan. In a small bowl, combine horseradish, mustard, half of parsley, salt and pepper. Remove 1/4 cup horseradish mixture and whisk into sour cream in a small bowl to make a horseradish cream sauce for serving with the roast. Set aside in refrigerator.
Rub remaining horseradish mixture all over beef roast. Roast 25 minutes. Reduce oven temperature to 325°F and continue roasting about 45 minutes or until roast has reached desired degree of doneness. Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let roast rest 15 minutes before slicing.
Garnish roast with remaining parsley. Cut into very thin slices and serve with horseradish cream sauce.
Per Serving:320 calories (70 from fat), 8g total fat, 3g saturated fat, 140mg cholesterol, 770mg sodium, 4g carbohydrates, (1 g dietary fiber, 2g sugar), 52g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.