This is the perfect roast! Medium well all the way through with seasonal flavors crusted onto the outside of the roast. Pair that with a warm creamy dressing and you have the best meal for the holidays. The fact that it’s healthy is just a bonus.
What You’ll Need:
5 pound leaner cut of beef roast (eye of round or London broil)
6-8 oz dried cherries (or prunes or pitted dates)
½ cup soy sauce
2 tablespoons tomato paste
3 tablespoons salt
2 tablespoons black pepper
6 sprigs of fresh thyme, leaves stripped from woody parts of the sprig.
3 anchovy fillets
¼ cup water
Horseradish Cream Sauce
1 cup full or low-fat yogurt
¼ cup prepared horseradish
1 tablespoon white wine or tarragon vinegar
1 tablespoon water
1 tablespoon minced fresh rosemary or fresh thyme
1 teaspoon salt
2 days before cooking:
Make Marinade:Place all ingredients into a blender or food processor. Puree until very smooth 1-3 minutes. Place roast and marinade into a large plastic bag and massage the roast until evenly coated. Marinate for 2 days.
Cook Roast: Preheat oven to 275 degrees. Line a baking sheet with foil and place a wire rack onto the baking sheet. Remove the roast from the plastic bag and transfer to wire rack. Evenly brush marinade sticking to roast to make a smooth coating. Roast until meat registers 125 degrees about 1 hour and 45 minutes. Remove and rest tented with foil for 30 minutes.
Make sauce: Mix all ingredients together in a bowl as the roast is resting. Serve. Thinly slice roast and serve with horseradish cream sauce.