Roast Eye of Round with Horseradish Cream
Saturday October 17, 2009 8:50 AM
Ingredients:
How to prepare:
Preheat oven to 350 degrees. Season roast well with salt and pepper. In a medium saut pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste. Rub paste all over roast. Bake in the oven until the roast is cooked to medium or desired doneness. You can use a meat thermometer. Let roast rest 10 minutes before slicing and serve with horseradish cream.
Horseradish Cream:
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve. Serve with a baked potato and a vegetable. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1 3-lb. boneless beef eye round roast
- salt and freshly ground black pepper
- 1/2 cup plus 2 tablespoons vegetable oil
- 5 cloves garlic
- 1 bunch parsley, leaves only
- 1/2 bunch fresh thyme, leaves only
- 8 sprigs fresh oregano, leaves only
- 2 sprigs fresh rosemary, leaves only
- 2 tablespoons mustard powder
How to prepare:
Preheat oven to 350 degrees. Season roast well with salt and pepper. In a medium saut pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste. Rub paste all over roast. Bake in the oven until the roast is cooked to medium or desired doneness. You can use a meat thermometer. Let roast rest 10 minutes before slicing and serve with horseradish cream.
Horseradish Cream:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- salt
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve. Serve with a baked potato and a vegetable. Enjoy!
Shared by: Laurie, TheBAG Lady
