Burgundy Eye Round With Horseradish Spread
A tender eye round roast marinated in burgundy wine with a horseradish spread, offering rich flavors perfect for elegant dinners and special occasions.
Ingredients
Instructions
- Place a tablespoon of flour in the oven bag and shake to coat the sides.
- Season the meat with seasoned salt, garlic powder, and pepper to your liking.
- Place the roast into the oven bag and pour wine over the roast.
- Tie off the bag securely.
- Place the bag into a baking pan and refrigerate to marinate overnight.
- When ready to bake, cut about 6 slits into the bag and insert a meat thermometer.
- Bake at 325°F until the thermometer reads 140°F, approximately 50 to 60 minutes.
- Cool the roast and slice thinly.
Tips & Substitutions
For added depth of flavor, consider marinating the roast in a mixture of red wine and herbs overnight. If you don’t have an oven bag, you can use a covered roasting pan instead, but be sure to baste the roast periodically. Substitute garlic powder with fresh minced garlic for a stronger taste. Using a meat thermometer is crucial for achieving the perfect doneness.
Serving Suggestions
Serve the sliced roast with a tangy horseradish spread to enhance its flavor. Pair it with sides like roasted vegetables or creamy mashed potatoes for a comforting meal. This dish pairs beautifully with Pickled Beans Ala Jaussaud'S for a delightful contrast. Consider serving a light salad or some crusty bread to complete the meal.
Storage & Reheating
Leftover Burgundy Eye Round can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the roast and warm it gently in a skillet over low heat, adding a splash of beef broth or wine to keep it moist. Avoid reheating in the microwave, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Burgundy Eye Round With Horseradish Spread contains roughly 20 calories, with 3g protein, 1g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while eye round roast is ideal for this preparation, you can substitute it with other cuts like sirloin or top round, though cooking times may vary. Ensure to adjust your seasoning and cooking times accordingly, especially for more tender cuts.
What type of wine is best for this recipe?
A dry red wine, such as Cabernet Sauvignon or Merlot, works best for marinating and cooking the roast. Avoid sweet wines, as they can alter the flavor profile. The wine should be something you enjoy drinking, as its flavor will infuse into the meat.
How can I tell when the roast is done cooking?
The best way to check for doneness is by using a meat thermometer. For medium-rare, aim for 135°F to 140°F. Remember that the meat will continue to cook slightly after being removed from the oven, so it's wise to take it out a few degrees early.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).