Shelly's Recipe

MUSHROOM STUFFED EYE OF ROUND ROAST

Category: Steaks - Beef

2 To 2 1/2 lb of eye of round roast

Marinade:
1/2 cup red wine
2 tsp beef bouillon
2 cups water

Stuffing:
1 tbsp butter
2 cloves garlic, minced
1/2 cup onion, minced
8 oz mushrooms sliced
1/4 cup minced fresh parsley
2 slices bread, torn into cubes

Make a lengthwise cut down center of roast leaving 1/2 inch intact on bottom. Do not completely cut through roast! Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides. Be careful not to cut through roast. Open roast and flatten using a meat mallet (Or ask butcher to double butterfly the roast for you.). Place roast in plastic bag with marinade. Marinate in refrigerator 4 to 6 hours, turning occasionally.

Saute garlic, onion, mushrooms, and butter in a skillet. Remove from heat and add parsley and bread crumbs. Remove meat from marinade and pat dry. Discard marinade. Spread stuffing over meat and roll jelly-roll fashion starting with long side. Tie roll with string at intervals. Place seam side down on roasting rack and roast 325 uncovered for 40 to 60 minutes (20 minutes per lb). Let roast rest 15 minutes before serving. Serves 6-8

Serve with a hearty red such as Cabernet, Syrah, Shiraz, Bordeaux, Barolo, or a solid Rhone.