Eye Of Round Roast With Horseradish Sauce Recipe 445 Recipes

ROAST EYE OF ROUND WITH DIJON AND HORSERADISH

Steps:

• 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.

EYE OF ROUND ROAST WITH HORSERADISH SAUCE RECIPE - (4.4/5)

Steps:

• Combine wine and butter in a large heavy-duty zip-top plastic bag, add roast. Seal and chill at least 8 hours or up to 24 hours, turning occasionally. Remove roast from marinade; discarding marinade. Place roast in a 13 x 9 inch pan lined with heavy duty aluminum foil. Combine salt and pepper, and rub over surface of roast. Bake uncovered at 500 for 20 to 30 minutes. Turn oven off. Do not open door for 2 hours. Meat thermometer should register 145-medium rare, or 160 medium. Thinly slice meat, reserving pan juice. Serve meat with pan juices and horseradish sauce.

PERFECT EYE-OF-ROUND ROAST

Steps:

• Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.