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Prep Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:8Yield:8 servings
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsboneless beef eye of round roast1teaspoonsalt, divided¾teaspoonground pepper, divided1tablespoonvegetable oil3tablespoonsunsalted butter, softened1shallot, minced(1/4cup)2tablespoonsminced fresh rosemary3clovesgarlic, minced, plus1clovegrated, divided1cupnonfat plain Greek yogurt1tablespoonprepared horseradish1teaspoonDijon mustard1teaspoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
3poundsboneless beef eye of round roast
1teaspoonsalt, divided
¾teaspoonground pepper, divided
1tablespoonvegetable oil
3tablespoonsunsalted butter, softened
1shallot, minced(1/4cup)
2tablespoonsminced fresh rosemary
3clovesgarlic, minced, plus1clovegrated, divided
1cupnonfat plain Greek yogurt
1tablespoonprepared horseradish
1teaspoonDijon mustard
1teaspoonlemon juice
DirectionsPreheat oven to 400 degrees F.Season roast with 3/4 teaspoon salt and 1/2 teaspoon 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.Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.The 7 Best Meat Thermometers, Tested and ReviewedMeanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.TipsTip: 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.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.Originally appeared: Diabetic Living Magazine, Winter 2019
Directions
Preheat oven to 400 degrees F.Season roast with 3/4 teaspoon salt and 1/2 teaspoon 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.Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.The 7 Best Meat Thermometers, Tested and ReviewedMeanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.TipsTip: 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.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.
Preheat oven to 400 degrees F.
Season roast with 3/4 teaspoon salt and 1/2 teaspoon 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.
Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.
The 7 Best Meat Thermometers, Tested and Reviewed
Meanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.
Tips
Tip: 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.
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.
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)359Calories20gFat2gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
