Lemon-Garlic Roast with Herbed Oregano-Horseradish Sauce

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Ingredients
Total Recipe Time:  1-1/2 to 2 hours
Makes 12 to 16 servings


1 beef Strip Roast (3 to 4 pounds)


Seasoning:
2 tablespoons grated lemon peel
1 tablespoon freshly ground black pepper
3 cloves garlic, minced


Sauce:
1 cup regular or reduced-fat dairy sour cream
1/4 cup horseradish
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh oregano or chives
1/4 teaspoon salt
Instructions
1.Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef roast.
2.Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3.Meanwhile, combine Sauce ingredients in medium bowl; cover and refrigerate until ready to serve.
4.Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5.Carve roast into slices; season with salt and pepper, if desired. Serve with sauce.


Cook's Tip:  One-half teaspoon dried oregano leaves may be substituted for fresh oregano.

Nutritional Information
Nutrition information per serving, 1/12 of recipe: 192 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 63 mg cholesterol; 128 mg sodium; 2 g carbohydrate; 0.4 g fiber; 25 g protein; 7.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.7 mg iron; 29.3 mcg selenium; 4.7 mg zinc; 98.5 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.


Nutrition information per serving, 1/16 of recipe: 144 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 47 mg cholesterol; 96 mg sodium; 1 g carbohydrate; 0.3 g fiber; 19 g protein; 5.4 mg niacin; 0.4 mg vitamin B6; 1.1 mcg vitamin B12; 1.3 mg iron; 22.0 mcg selenium; 3.5 mg zinc; 73.9 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12 and choline.
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