Eye-Of-Round With Horseradish Cream

• 1 (8-ounce) package 1/3-less-fat cream cheese, softened
• 1 1/2 tablespoons prepared horseradish
• 2 teaspoons Dijon mustard
• 1 cup dry red wine
• 1/2 cup light butter, melted
• 1 (4-pound) eye-of-round roast
• 1 tablespoon salt
• 1 teaspoon pepper

1. Combine cream cheese, horseradish, and mustard; stir until smooth. Cover and chill.
2. Combine wine and butter in a large heavy-duty zip-top plastic bag; add roast. Seal and chill at least 8 hours or up to 24 hours, turning occasionally.
3. Preheat oven to 500u0b0.
4. Remove roast from marinade, discarding marinade. Place roast in a 13 x 9-inch pan lined with heavy-duty foil. Combine salt and pepper, and rub over surface of roast.
5. Bake, uncovered, at 500u0b0 for 20 to 30 minutes. Turn oven off. Do not open oven door for 2 hours. Meat thermometer should register 145u0b0 (medium-rare) to 160u0b0 (medium). Thinly slice meat, reserving pan juices. Serve meat with pan juices and horseradish cream.
6. carbo rating: 0

cream cheese, horseradish, mustard, red wine, light butter, roast, salt, pepper

Taken from www.myrecipes.com/recipe/eye-of-round-with-horseradish-cream (may not work)