Meat & Poultry Beef Beef Main Dish Pot Roast Garlic-Rosemary Roast Beef with Horseradish Sauce 5.0 (3) 3 Reviews 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. By Lauren Grant Lauren Grant Lauren Grant is a food journalist, photographer and former editor with a penchant for frozen peas. She has worked in test kitchens for Better Homes & Gardens, Cuisine at Home and America's Test Kitchen, and has held editorial positions at Diabetic Living and Allrecipes. EatingWell's Editorial Guidelines Updated on July 10, 2019 Save Rate PRINT Share Close Prep Time: 50 mins Additional Time: 10 mins Total Time: 1 hr Servings: 8 Yield: 8 servings Nutrition Profile: Low-Carb Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Soy-Free Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 medium shallot, minced (1/4 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 Directions 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. The 7 Best Meat Thermometers, Tested and Reviewed 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. Tips 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. Originally appeared: Diabetic Living Magazine, Winter 2019 Save Rate Print Nutrition Facts (per serving) 359 Calories 20g Fat 2g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 3 ounces beef and 2 tablespoons sauce Calories 359 % Daily Value * Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 40g 79% Total Fat 20g 26% Saturated Fat 8g 42% Cholesterol 129mg 43% Vitamin A 181IU 4% Vitamin C 2mg 2% Folate 25mcg 6% Sodium 417mg 18% Calcium 74mg 6% Iron 3mg 18% Magnesium 45mg 11% Potassium 645mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.