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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
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MUSHROOM STUFFED EYE OF ROUND ROAST
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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