Salad dressing and horseradish add amazing flavour to this weeknight beef roast.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 beef eye round roast (3 lb.)
1/2 cup Kraft Sweet Onion Vinaigrette Dressing
1 Tbsp. horseradish spread
1 tsp. dried rosemary leaves
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How do I make it ?
Score roast lightly, criss crossing diagonally, using tip of small paring knife. Mix dressing, horseradish sauce and rosemary in large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.
Preheat oven to 375°F. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1-1/4 to 1-1/2 hours or until internal temperature reaches 140°F to 155°F.
Place roast on carving board; tent with foil and let stand 15 min. (Internal temperature will continue to rise 5 to 10°F.) Slice roast thinly.
Kraft Kitchen Tips!
Low and slow roasting creates a juicy, tender and very lean roast. Be sure not to cook oven roasts beyond the medium-rare state or you'll risk having tough, dry meat.
Scoring or slashing is a tenderizing technique that helps beef absorb seasoning and marinades and tenderizes tough cuts of meat. Make shallow parallel slits partway through the surface of beef. For a more full-bodied taste, allow scored beef to marinate anywhere from a few hours to overnight.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 0 g
Sodium 88 mg
Carbohydrate 0.4 g
Fibre 0 g
Sugars 0 g
Protein 26.2 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.