Garlic-Rosemary Roast Beef with Horseradish Sauce

By carol gorman

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.

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 ( 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

Step 1

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.