The horseradish and Italian dressing along with rosemary make an amazing overnight marinate for a tender, flavorful roast. Leftovers make great sandwiches. Prepare a basic horseradish sauce to put on sandwiches using 2 Tbsp. horseradish, ½ cup sour cream and 1 teaspoon Dijon mustard.
- 3 lb. beef eye round roast
- ½ cup Good Seasons prepared salad dressing
- 1 Tbsp. prepared horseradish
- 1 tsp. dried rosemary
Score roast lightly, criss-crossing diagonally, using the tip of a small paring knife. In a large zipper-lock plastic bag, combine the dressing, horseradish and rosemary; add roast. Refrigerate at least 1 hour, but preferably overnight.
Preheat oven to 375°. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1 ¼ to 1 ½ hours or until internal temperature reaches 140° to 155° depending on desired doneness.
Place roast on carving board; tent with foil and let stand 15 minutes (Internal temperature will continue to rise 5 to 10°). Slice roast thinly.