1 Video | Photo: Herb-Crusted Roast Beef with Horseradish Cream Recipe
Ingredients
- 1 (3-pound) boneless beef eye round roast
- Salt and freshly ground black pepper
- 1/2 cup plus 2 tablespoons vegetable oil
- 5 cloves garlic
- 1 bunch parsley, leaves only
- 1/2 bunch fresh thyme, leaves only
- 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
- 2 tablespoons mustard powder
- Horseradish Cream, recipe follows
Directions
Special Equipment: food processor
Preheat oven to 350 degrees F.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
Horseradish Cream:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- Salt
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yield: 1/2 cup
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By larielle
NE Ohio
on March 07, 2013
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Very good. It's a little less scary than the "high-temperature" method. I used a 2.8 lb, very evenly round (tall as opposed to flat eye round roast and followed the directions almost to the letter (except used dried herbs instead of fresh, and it was very tasty but at 45 minutes it was at 135 deg and a nice pink medium. I prefer a bit of a flatter roast for this, in which case I'd probably have been a little quicker to remove from the oven, making it a bit more rare. But sliced super thin, following directions, it was medium, tasty and good. I think I prefer the "high-temp" method tho.
By Wkperez
on February 25, 2013
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The recipe is great and the roast cooked perfectly. I cooked mine to medium rare. HOWEVER, the cut of the boneless beef eye round roast is extremely tough and chewy. I would recommend using a different cut of meat.
By konamarie19_115...
Northridge, CA
on January 16, 2013
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Followed the recipe exactly. The herb paste was nice and crusty and did infuse some flavor to the meat. However, the cooking process did nothing to remedy the generally tough nature of this cut of meat. Sliced the roast very thinly and still the meat was embarassingly tough. Might try the herb paste on a more forgiving cut of meat next time, but definitely would not use an eye round again.
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