1 (4–6-pound) beef eye round roast
Salt and pepper
Horseradish Sauce (see recipe below)
Horseradish Sauce:
Makes 3/4 cup
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
2 scallions, finely chopped
2 teaspoons prepared horseradish
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1) Preheat oven to 450°F.
2) Put roast on a rack set in a roasting pan. Sprinkle meat all over with salt and pepper. Add about 1/4 water to the roasting pan.
3) Put roast in oven and immediately reduce temperature to 350°F. Cook 10–12 minutes per pound of beef, or until a meat thermometer inserted in the middle reads 120°F for rare meat, 130°F for medium-rare, and 140°F for well-done meat.
4) Let meat rest at least 10 minutes before slicing. Serve with Horseradish Sauce.
Horseradish Sauce Instructions
1) Combine all ingredients in small container. Cover and refrigerate.
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