Title: Mushroom Stuffed Eye of Round Roast
Categories: Entree Beef
Yield: 8 Servings
| 2 | | To 2 1/2 lb of eye of round |
| | | Roast |
| | | Marinade: |
| 1/2 | c | Red wine |
| 2 | ts | Beef boullion |
| 2 | c | Water |
| | | Stuffing: |
| 1 | tb | Butter |
| 2 | | Cloves garlic minced |
| 1/2 | c | Onion minced |
| 8 | oz | Mushrooms sliced |
| 1/4 | c | Minced fresh parsley |
| 2 | | Slices bread torn into cubes |
To prepare roast make a lenghtwise cut down center of roast, leaving 1/2
inch intact onbottom.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. Openroast and
flatten roast using a meat mallet.Place roast in plastic bag with marinade
and let marinade in refrigerator 4 to 6 hours, turning occasionally.In
skillet saute garlic, onion, mushrooms and butter.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
pound )Let roast rest 15 minutes before serving. Note: meat department may
double butterfly roast for you if you dont want to cut roast as instructed
above.