Garlic-Rosemary Roast Beef with Horseradish Sauce
2g CARB SERVES: 8 ACTIVE : 50 min. TOTAL: 1 hr.
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.
3 lbs. boneless beef eye of round
1 tsp. salt, divided
3/4 tsp. ground pepper, divided 1 Tbsp. vegetable oil
3 Tbsp. unsalted butter, softened 1 shallot, minced (¼ cup)
2 Tbsp. minced fresh rosemary 3 cloves garlic, minced, plus 1
clove grated, divided
1 cup nonfat plain Greek yogurt 1 Tbsp. prepared horseradish 1 tsp. Dijon mustard
1 tsp. lemon juice
1. Preheat oven to 400°F.
2. Season roast with ¾ tsp. salt and ½ tsp. 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.
3. Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center of the meat registers 125130°F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.
4. Meanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining ¼ tsp. each salt and pepper. Slice the beef thinly and serve with the sauce.
PER SERVING (3 oz. beef + 2 Tbsp. sauce each): CAL 359, CARB 2g (0 g fiber, 1 g sugars), FAT 20 g (8 g sat. fat), PROTEIN 40 g, CHOL 129 mg, SODIUM 417 mg.
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.