Italian Roast Beef

Low and slow roasting creates a juicy,
tender and very lean roast beef.
Be sure not to cook oven roasts beyond
the medium rare you'll risk having tough dry meat.

Ingredients:
1 beef eye round roast (3 lb.)
1/2 cup Italian Dressing
1 Tablespoon Prepared Horseradish
1 teaspoon dried rosemary leaves

Directions:
Score roast lightly, criss crossing diagonally,
using tip of small paring knife.
Mix dressing, horseradish and rosemary
in large resealable plastic bag,add roast.
Refrigerate at least 1 hour or overnight to marinate.
PREHEAT oven to 375°F.
Remove roast from bag, place on rack in roasting pan.
Pour marinade over roast.
Roast 1-1/4 to 1-1/2 hours or
until internal temperature reaches 140°F to 155°F.
Place roast on carving board,
tent with foil and let stand 15 min.
Internal temperature will continue
to rise 5 to 10°F. Slice roast thinly.