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Eye-of-Round with Horseradish Cream

Yield 16 servings (serving size: about 3 ounces meat and 1 tablespoon cream)
Yes, the 20-minute cook time is correct for this recipe. By baking at a high temperature and keeping the oven door closed 2 hours, this roast cooks up extra tender and flavorful. Don't open the oven door at any time during the 2 hours, or you will lose heat; then the roast will not get to the proper temperature. If the meat has not reached 145° when you check it, put it back in the oven and bake at 325° until it reaches at least 145°.


  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1 1/2 tablespoons prepared horseradish
  • 2 teaspoons Dijon mustard
  • 1 cup dry red wine
  • 1/2 cup light butter, melted
  • 1 (4-pound) eye-of-round roast
  • 1 tablespoon salt
  • 1 teaspoon pepper

Nutrition Information

  • calories 243
  • caloriesfromfat 0.0 %
  • fat 14.3 g
  • satfat 4.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.5 g
  • carbohydrate 1 g
  • fiber 0.1 g
  • cholesterol 80 mg
  • iron 1.7 mg
  • sodium 536 mg
  • calcium 18 mg

How to Make It

  1. Combine cream cheese, horseradish, and mustard; stir until smooth. Cover and chill.

  2. 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.

  3. Preheat oven to 500°.

  4. Remove roast from marinade, discarding marinade. Place roast in a 13 x 9-inch pan lined with heavy-duty foil. Combine salt and pepper, and rub over surface of roast.

  5. Bake, uncovered, at 500° for 20 to 30 minutes. Turn oven off. Do not open oven door for 2 hours. Meat thermometer should register 145° (medium-rare) to 160° (medium). Thinly slice meat, reserving pan juices. Serve meat with pan juices and horseradish cream.

  6. carbo rating: 0

The Complete Step-by-Step Low Carb Cookbook