Gar­lic-Rose­mary Roast Beef with Horse­rad­ish Sauce

Diabetic Living (USA) - - Recipes -

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.

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