Eye-of-Round with Horseradish Cream

Ingredients

• 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

Preparation

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