Garlic Rosemary Roast Beef
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