Eye-Of-Round With Horseradish Cream

1. 1

   Combine cream cheese, horseradish, and mustard; stir until smooth. Cover and chill.

2. 2

   Combine wine and butter in a large heavy-duty zip-top plastic bag; add roast. Seal and chill at least 8 hours or up to 24 hours, turning occasionally.

3. 3

   Preheat oven to 500u00b0.

4. 4

   Remove roast from marinade, discarding marinade. Place roast in a 13 x 9-inch pan lined with heavy-duty foil. Combine salt and pepper, and rub over surface of roast.

5. 5

   Bake, uncovered, at 500u00b0 for 20 to 30 minutes. Turn oven off. Do not open oven door for 2 hours. Meat thermometer should register 145u00b0 (medium-rare) to 160u00b0 (medium). Thinly slice meat, reserving pan juices. Serve meat with pan juices and horseradish cream.

6. 6

   carbo rating: 0

* Per serving · 4 servings · Values may vary.

No additional tips available.