Eye-of-Round with Horseradish Cream

Ingredients

• 2 teaspoons dijon mustard 
• 1 cup cooking wine dry red
• 4 pound eye-of-round roast 
• 1.5 tablespoons horseradish prepared
• 0.5 cup butter light melted
• 1 teaspoon pepper 
• 1 tablespoon salt 

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

1. Combine cream cheese, horseradish, and mustard; stir until smooth. Cover and chill.
2. Combine wine and butter in a large heavy-duty zip-top plastic bag; add roast. Seal and chill at least 8 hours or up to 24 hours, turning occasionally.
3. Preheat oven to 50
4. Remove roast from marinade, discarding marinade.
5. Place roast in a 13 x 9-inch pan lined with heavy-duty foil.
6. Combine salt and pepper, and rub over surface of roast.
7. Bake, uncovered, at 500 for 20 to 30 minutes. Turn oven off. Do not open oven door for 2 hours. Meat thermometer should register 145 (medium-rare) to 160 (medium). Thinly slice meat, reserving pan juices.
8. Serve meat with pan juices and horseradish cream.
9. carbo rating: 0