Herb-Crusted Roast Beef with Horseradish Cream

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this roast as directed, with the exception of cooking it a little longer, until it reached about 135 degrees. It was juicy and delicious and a lovely medium rare. The flavor was very good annd not overpowering in any way.I served it with parmesan smashed red potatoes and green beans with sugared walnuts. Delicious! For those reviewers who complained that the roast was tough...sometimes that is out of our hands as cooks and is totally up to the cow ;-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WOW!! This was fabulous. This is the first time I've ever made a roast beef, mainly because I only eat burgers or filet mignon when it comes to red meat - never been a fan of red meat. However, my friends think I'm the magic chef, so I was asked to make roast beef for a double birthday party for over 50 people....YIKES! Well, I ended up at Costco and got 8 (3.5 lb eye round roasts and followed the recipe, almost to a tee. I don't think it's fair to judge a recipe unless you FOLLOW the recipe - many people here do that...uuuugh! I did add a little adobo seasoning after I tasted the herb paste, but I don't think enough to even make a difference. Oh, and I used olive oil instead of veg or canola oil. I also made the horseradish cream sauce. End result: I got a standing ovation from the whole party! Thanks Sunny.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! I made this recipe for our Passover Seder main course and it was a hit! I used 2, 2lb (approx Tri- Tip Cut roasts instead, but followed the recipe exactly otherwise and it came out delicious. 45 mins in oven w/ about 30 min of resting time. Everyone loved it, and it went very well w/ the horseradish cream. Thanks Sunny!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've never made a beef roast with an herb crust before, but is was one I will make again! Super easy to prepare and smells wonderful, especially when cooked on the grill. I did follow the directions about searing the meat on the stove, but when I put the roast on the grill I placed it in a meat rack over a large roasting pan and cooked it over an indirect heat. Easter dinner was a success because of this!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for dinner tonight and it was a hit. I haven't cooked an Eye Roast for yrs because they were too dry. This was very moist and juicy.
I will definitely be makin this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was amazing! I made it for my family and we all loved it. My mom is allergic to garlic so I left that out and it was so full of flavor. The horseradish cream sauce was to die for...we ended up mixing some of it into our mashed potatoes - delicious!!! I cannot wait to make this again! Thanks Sunny!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

For those who like to grill, use same recipe, oil grill, sear on high and then turn one burner off and leave the others on medium heat for INDIRECT cooking. Move the meat off of the flame and cook until internal temp is 130. For less fat, try 1/2 cup of plain non-fat greek yogurt, add 1 Tablespoon of dry mustard and two tablespoons of white wine vinegar mix well and leave in fridge for an hour, it will taste like horseradish sauce without the grit or fat. I also sprinkled montreal steak seasoning on top of the herb roast for extra crunch on the grill.