Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 333.4
- Total Fat: 18.3 g
- Cholesterol: 80.2 mg
- Sodium: 147.6 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.1 g
- Protein: 38.4 g
View full nutritional breakdown of Any Night Beef Roast calories by ingredient
Any Night Beef Roast
Submitted by: MRSTEJANOIntroduction
Salad dressing and horseradish add amazing flavor to this weeknight roast. Salad dressing and horseradish add amazing flavor to this weeknight roast.Number of Servings: 10
Ingredients
-
1 beef eye round roast (3 pounds)
1/2 cup Kraft Zesty Italian Dressing
1 Tbsp. Kraft Prepared Horseradish
1 tsp. dried rosemary leaves
Directions
Owing its revival to new leaner cuts and the popularity of carb-conscious, high-protein diets, beef has an incomparable taste.
Instructions:
Score roast lightly, criss-crossing diagonally, using tip of small paring knife. Mix dressing, horseradish and rosemary in large resealable plastic bag; add roast.
Refrigerate at least 1 hour or overnight to marinate.
Preheat oven to 375 degrees. 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 degrees F to 155 degrees F.
Place roast on carving board; tent with foil and let stand 15 minutes. (Internal temperature will continue to rise 5 to 10 degrees F.) Slice roast thinly.
Makes 10 servings.
Combine 2 Tbsp. horseradish with 1/2 cup light sour cream and 1 tsp. Dijon Mustard for a creamy horseradish sauce.
Scoring or slashing is a tenderizing technique that helps beef absorb seasoning and marinades, and tenderizes rough cuts of meat. Make shallow parallel slits partway through the surface of beef. For a more tull-bodied taste, allow scored beef to marinate anywhere from a few hours to overnight.
Number of Servings: 10
Recipe submitted by SparkPeople user MRSTEJANO.
Instructions:
Score roast lightly, criss-crossing diagonally, using tip of small paring knife. Mix dressing, horseradish and rosemary in large resealable plastic bag; add roast.
Refrigerate at least 1 hour or overnight to marinate.
Preheat oven to 375 degrees. 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 degrees F to 155 degrees F.
Place roast on carving board; tent with foil and let stand 15 minutes. (Internal temperature will continue to rise 5 to 10 degrees F.) Slice roast thinly.
Makes 10 servings.
Combine 2 Tbsp. horseradish with 1/2 cup light sour cream and 1 tsp. Dijon Mustard for a creamy horseradish sauce.
Scoring or slashing is a tenderizing technique that helps beef absorb seasoning and marinades, and tenderizes rough cuts of meat. Make shallow parallel slits partway through the surface of beef. For a more tull-bodied taste, allow scored beef to marinate anywhere from a few hours to overnight.
Number of Servings: 10
Recipe submitted by SparkPeople user MRSTEJANO.
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