Eye-of-Round with Horseradish 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°.

Yield: 16 servings (serving size: about 3 ounces meat and 1 tablespoon cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 0.0%
  • Fat: 14.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.5g
  • Carbohydrate: 1g
  • Fiber: 0.1g
  • Cholesterol: 80mg
  • Iron: 1.7mg
  • Sodium: 536mg
  • Calcium: 18mg


  • 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


  1. 1. Combine cream cheese, horseradish, and mustard; stir until smooth. Cover and chill.
  2. 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. 3. Preheat oven to 500°.
  4. 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. 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
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