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Herb Crusted Rib Eye Roast

4.50 from 2 votes

The combination of sour cream, horseradish, herbs, garlic and breadcrumbs make this a fabulous roast. Simple enough to make as a weeknight dinner served with vegetables or elegant enough to serve for a special occasion.

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Yield: 8 servings

Course: Dinner

Cuisine: American

Ingredients

2 1/2 lbs beef eye round roast (fat trimmed off)
2 tablespoons sour cream
1 tablespoon prepared horseradish
2 teaspoons kosher salt ( and fresh black pepper to taste)
1/3 cup whole wheat seasoned bread crumbs
2 1/2 tablespoons grated parmesan cheese
1/2 tbsp Italian dried herbs (or herbs de Provence)
2 cloves garlic (crushed)
2 tablespoons olive oil

Instructions

Preheat oven to 400F.
In a small bowl combine sour cream, salt, pepper and horseradish.
In another bowl combine breadcrumbs, Parmesan, dried herbs, garlic and oil.
Season the beef with salt and pepper. Sear roast in a large skillet on high heat until browned, about 6 to 8 minutes total on all sides.
Place on a roasting pan and slather with the sour cream mixture, then the breadcrumbs on top.
Place in the oven and cook until thermometer reads 125-130F for medium rare, about 60 minutes.
Remove and let it rest for 15 minutes before slicing. Serves 8.

Nutrition

Serving: 1/8th, Calories: 304kcal, Carbohydrates: 8g, Protein: 38g, Fat: 12.5g, Fiber: 1.5g, Sugar: 0.5g

- WW Points: 5

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