Ingredients
5-6 lb beef eye of round roast, trimmed
for the Marinade
8 oz pitted prunes
½ cup soy sauce
¼ cup ketchup
3 Tbsp kosher salt
2 Tbsp peppercorns
2 Tbsp fresh thyme
2 Tbsp fresh rosemary
3 anchovy fillets
for the Sauce
½ cup grated horseradish root
1 Tbsp water
2 Tbsp white vinegar
2 tsp fresh rosemary
1 tsp kosher salt
1 cup sour cream
Directions
Blend marinade ingredients in a food processor until smooth. Transfer marinade into a one to two-gallon sealable plastic bag (depending on the size of the roast). Generously pierce the roast with a fork and place in the sealable plastic bag. Massage the marinade over the meat and place in the refrigerator for 48 hours to marinate.
Stir sauce ingredients in a small bowl and well blended. It can be stored in the refrigerator for up to two days.
Remove beef from the marinade, brush off excess marinade, and place on a wire rack over a sheet pan. Roast in a 275° oven for 1 hour 45 minutes to 2 hours; internal temperature should reach 125°.
Allow roast beef to rest for 30 minutes. Slice thinly and serve with horseradish sauce.
Tip
Don’t check the roast too frequently. A succulent roast relies on even cooking at a low temperature; opening the oven door interrupts that process.
Eye of round is often deemed too lean to be tender. Marinating in a sticky, sweet puree of prunes helps the roast absorb and retain flavor. It also adheres well to the roast during cooking which promotes moisture retention and a caramelized crust.