297 calories; 20 g total fat; 5 g saturated fat; 66 mg cholesterol; 263 mg sodium. 380 mg potassium; 2 g carbohydrates; 24 g protein;
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Rating: 5 stars
I found this recipe in my first cookbook the ex-wife bought for me in about 1995 with my first grill, to get me interested in cooking - "BH&G GRILL IT RIGHT!" - and it is one of the reasons why my table is now a popular stop for friends and family. I have probably cooked this recipe over 40 times, have tried it with several different types of roast, and can always nail the landing. Beef Eye of Round has always been the best cut, but also the one that is probably least forgiving. But, if timed it right it can be incredible. I have also tried it a few time with Pork roast, and had guest asking for the recipe. I have seen people who hate horseradish become fans because the sauce is so delicious, and mild.
My tips - Get a little smoke going on your grill. I normally use pecan or hickory combo, but most will add a new dimension.
- If it is the Beef Eye of Round, monitor temps very closely.
- I actually go as much as double on the onions, and saute them on the grill in a pan. They seem to dissappear at the dinner table faster than anything else.
- When cooking for guest, I follow closely on the sauce directions, but if you know you have horseradish fans I alsways go for a third tablespoon in the sauce.