This is a new favorite!
I recommend using a Programmable Probe Thermometer
. You can also find them at Target with the kitchen gadgets. The original recipe said to leave in the turned off oven for 2 hours....but because I was using the thermometer, I knew my roast was ready after only 35 minutes.
Eye of Round with Horseradish Cream
adapted from My Recipes
1 package of cream cheese, softened
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1 cup dry red wine
1/2 cup butter, melted
1 (4 pound) eye of round roast
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
Combine the cream cheese, horseradish and mustard. Stir until smooth, cover and chill.
Combine wine and butter in large bowl or a zip lock bag. Add the roast. Cover the bowl with a lid or saran wrap and chill for 24 hours, turning occasionally.
Preheat oven to 500 degrees.
Remove roast from the marinade and discard the marinade. Place the roast in a foil lined 13 X 9 pan. Combine the salt, pepper and garlic powder in bowl, then rub on the roast.
Bake uncovered at 500 degrees for 20-30 minutes. Turn the oven off and do not open the door until your roast reaches 145 degrees (for medium rare) or 160 degrees (for medium). This can take up to 2 hours but my roast only took 35 minutes.
Thinly slice meat, reserving pan juices and serve with horseradish cream.
