Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Eye Round Christmas Roast
Getting reviews...
- Level: Easy
- Total: 2 hr (includes resting time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 89
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 105 mg
Who says Christmas roast has to be prime rib? This much more affordable roast – made with eye round – will impress everyone at the holiday table. The crisp, spicy peppercorn crust pairs beautifully with the bright horseradish cream and leftovers make amazing sandwiches – so hold on to any extra sauce.
- Level: Easy
- Total: 2 hr (includes resting time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 89
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 105 mg
Ingredients
Eye Round Roast:
Horseradish Sauce:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
an instant-read thermometer- For the eye round: Preheat the oven to 450 degrees F.
- Grind the peppercorns, salt, sugar, garlic and red pepper flakes, if using, in a spice grinder or a mortar and pestle to a thick paste. Rub the paste over the roast to completely coat.
- Add the roast to a large ovensafe skillet or small roasting pan and roast for 15 minutes. Without opening the oven, turn the temperature down to 250 degrees F. Continue to roast until the crust is dark and crispy and the internal temperature registers 135 degrees F, an additional 60 to 70 minutes.
- Use tongs to transfer the roast to a cutting board. Allow to rest for at least 30 minutes and up to 1 hour.
- For the horseradish sauce: While the roast rests, mix together the sour cream, heavy cream, horseradish, pepper, Worcestershire sauce, salt and lemon juice in a medium bowl. Transfer to a serving dish.
- Thinly slice the roast against the grain and serve with the horseradish sauce.
