Eye of round is the leanest cut of beef and has a delicious beefy flavor at a budget-friendly price. It’s not the most tender cut, but when roasted with this high-low method until medium-rare, it makes an awesome roast beef and is perfect for sandwiches later. Check for doneness using an instant-read thermometer and be sure to let the roast rest for at least 10 minutes before slicing; the meat finishes cooking after it is out of the oven.
If you’ve never tried fresh horseradish, now is the time! The cruciferous root vegetable is delicious, sinus-clearing, and it may have antimicrobial and cancer-fighting benefits.
Active time: 20 minutes Total time: 40 minutes
Lean Roast Beef With Horseradish-Beet Relish
Ingredients
For beet-horseradish relish
- 1 large red beet, unpeeled
- 1/2 cup (56g) fresh horseradish root, peeled and finely grated
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
For the roast
- 1 3-pound (1.4 kg) eye of round beef roast
- 1 teaspoon salt
- 1 teaspoon black pepper, coarsely ground
- 1 teaspoon fresh rosemary, chopped
Directions
Place the beet in a small saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until a paring knife slips easily into the largest beet, about 40 minutes. Drain. Alternatively, cut the beet in half, place in a small microwave-safe baking dish, and add 1/4 cup (59ml) water. Cover and microwave on high until tender when pierced with a knife, about 6 minutes.
When cool enough to handle, slip the skins off of the beet with your fingers. Grate on the fine side of a box grater. Combine the beets with remaining relish ingredients and set aside. Store in an air-tight container in the refrigerator for up to 2 weeks.
Preheat the oven to 475°F (240ºC). Rub the roast all over with salt, pepper and rosemary. Place in a small roasting pan and roast for 10 minutes. Turn roast over with tongs and roast for another 10 minutes.
Reduce oven to 300°F (150ºC) and bake until an instant-read thermometer inserted into the center of the meat registers 125°F (52ºC), about 1 hour, or 23 minutes per pound for medium-rare. Do not overcook or the meat becomes tough. Transfer the roast to a cutting board, tent loosely with foil, and allow the roast to rest for 10–15 minutes to finish cooking and redistribute its juices. Slice roast thinly crosswise and serve.
Serves: 8 | Serving Size: 5 ounces beef and 2 tablespoons relish
Nutrition (per serving): Calories: 235; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 113mg; Sodium: 459mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 3g; Protein: 39g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
