Garlic Rosemary Roast Beef
Gone are the days of Sunday dinners taking all day to prep and cook. This delicious roast beef is ready in just an hour. Pair it with our Roasted Vegetables recipe.
Ingredients
- 3 pounds boneless beef eye of round roast
- 1 teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 tablespoon avocado oil
- 3 tablespoons butter, softened
- 1 shallot, minced (1/4 cup)
- 2 tablespoons rosemary
- 3 cloves garlic, minced, plus 1 clove grated, divided
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Season roast with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet (see Tip) over medium-high heat. Add the roast and cook, turning every few minutes, until browned on all sides, about 10 minutes. Remove from heat.
- Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.
- Meanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.
Tips
Tip: If you don't have a large ovenproof skillet, you can brown the roast in a large skillet and transfer it to a roasting pan for Step 3.
To make ahead: Season roast with salt and pepper; refrigerate for up to 1 day. Prepare butter mixture (Step 3) and sauce (Step 4) and refrigerate for up to 1 day.
Total Time: 60 minutes.
Nutritional Information:
Servings: 8
Calories: 359
Total Carbohydrates: 2g
Dietary Fiber: .2g
Protein: 40g