The Eye Round Roast is a delicious cut that is well worth a little extra time and attention. This flavorful roast with tangy horseradish cream is perfect for dinner, or sliced thin for sandwiches the next day.
1 ButcherBox Eye Round Roast
4 Tbsp kosher salt
2 Tbsp smoked paprika
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp black pepper
2 Tbsp olive oil
¼ c organic mayo
¼ c sour cream
4 Tbsp freshly grated horseradish
2 Tbsp whole grain mustard
½ tsp kosher salt
½ tsp black pepper
Mix all ingredients for horseradish sauce and refrigerate till served - 6 hrs or more is best for ultimate flavor.
Preheat oven to 225°F and prepare baking sheet with wire rack.
Remove roast from refrigerator, and pat dry with paper towel. Mix remaining spice rub ingredients and rub all over roast.
Add small amount of cooking fat to preheated cast iron pan and sear roast well on all sides, or about 3 min per side.
Place on wire rack and roast in oven until internal temp reaches 115°F, about 1 ½ to 2 hrs. Turn off oven and leave roast inside, until internal temp reaches 125°F - 130°F, or about 30 more min.
Remove from oven and let rest at least 30 min before slicing thinly against the grain. Bon Appetit!