¼cup Cracked Pepper maybe a little bit more to cover it all
Creamy Horseradish Sauce
Combine all of the ingredients together in a small bowl and stir to combine. Place in refrigerator for 6-24 hours prior to serving.
Pepper Crusted Eye of Round Roast
Preheat the grill to 400 degrees.
Remove roast from refrigerator at least 30 minutes prior to placing on the grill as you need it to come down in temperature to grill evenly.
Dab excess liquid off of the roast.
Take 3-4 tbsp of olive oil and rub generously all over the roast. This will allow the peppercorns to stick to the meat.
Roll the roast in a plate of cracked pepper and cover all sides.
Place the roast on direct heat on a 400 degree grill and sear both sides for ten minutes each.
After searing, place the roast in a disposable aluminum pan and set up the grill for indirect heat. Lower the temperature to 350 degrees and continue cooking until internal temperature is 135 degrees for medium rare.
Remove the roast from the grill and allow to rest 5-8 minutes under a tent of foil and then slice.
Slicing tips for a tender bite - Slice the roast thinly and against the grain. This is going to help it be tender and not chewy to eat. Don't Overcook: This is one recipe where you want to keep it on the medium to medium-rare side. If Meat is Overcooked: If you overcook it, use our fun trick to turn it into a sandwich mix. We put chunks through a food processor with some mayo, mustard and pickles for a fun Grilled Beef mix. There is no need to let it go to waste if you overcook it.Horseradish: When picking out the jar of prepared horseradish, make sure you choose the one that says “prepared.” There are other mixes in the store, but you only want the prepared horseradish.Creamy Horseradish Sauce was adapted from Natasha's Kitchen.