Only a handful of ingredients but this dish packs a lot of flavor. The Horseradish Sauce yields more than you may need for the full roast, but keep it on hand for sandwiches for the next day.
1 eye round roast, (2 to 3 pounds)
1½ teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup mayonnaise
½ cup sour cream
¼ cup prepared horseradish
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
Nutritional information per serving
(based on 10 servings, with 1 tablespoon of Horseradish Sauce):
Calories 248 (58% from fat) • carb. 1g • pro. 25g
• fat 15g • sat. fat 5g • chol. 85mg • sod. 388mg
• calc. 29mg • fiber 0g
Nutritional information per serving (Horseradish Sauce – 1 tablespoon):
Calories 54 (94% from fat) • carb. 1g • pro. 0g
• fat 5g • sat. fat 2g • chol. 8mg • sod. 94mg
• calc. 6mg • fiber 0g
1. Coat the roast with the olive oil and sprinkle with the salt and pepper. Tie the roast evenly with butcher’s twine for even roasting and fit onto the spit. Secure well with the skewers.
2. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Meat setting on the Rotisserie function at 425°F for 40 minutes. The internal temperature should be 130°F for medium-rare.
3. While the beef is cooking, prepare the Horseradish Sauce. Put all ingredients into a small mixing bowl and stir well to fully combine. Taste and adjust seasonings as desired. Reserve. (Horseradish sauce will keep in the refrigerator for up to one week).
4. Using the rotisserie grip, remove the roast beef from the oven. Allow to rest for at least 5 to 10 minutes before carving. Thinly slice and serve with the Horseradish Sauce on the side.
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