Mushroom Stuffed Eye of Round Roast

Mushroom Stuffed Eye of Round Roast

This elegant roast will grace the table of your special occasions, including the holidays.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (14 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 30 mins
Cooking Time: 1 hr
Extra Time: 5 hrs
(for marinating and resting)

Yield: 6 x 4 oz roasted beef

Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Imperial

  • 0.90 kg Certified Angus Beef ® lean eye of round roast, butterflied *
  • 1/2 cup red wine
  • 2 cup beef broth
  • 2 cloves garlic, minced
  • 1/2 cup minced onion
  • 228.57 g sliced mushrooms
  • 1 Tbsp butter or margarine
  • 1/4 cup minced fresh parsley
  • 2 slices bread, torn into small pieces

Directions:

Preheat oven to 325° F.

To prepare roast, make a lengthwise cut down the center leaving 1/2-inch of bottom attached; do not cut completely through roast. Open roast and turn over so the cut side is on the table and runs top to bottom. Make a horizontal cut to the left side and right side of center, again leaving about 1/2-inch of roast attached. Open both sides and flatten roast using meat mallet. (Or, ask your meat department to double butterfly the roast for you.)

Place roast in zipper-locking plastic bag with wine and beef broth. Close bag and marinate 4 to 6 hours in refrigerator, turning occasionally.

Sauté garlic, onions and mushrooms in butter over medium heat until onions are transparent, about 5 minutes. Remove from heat and add parsley and bread.

Remove meat from marinade; pat dry. Spread stuffing evenly over meat. Roll into a cylinder lengthwise and tie with butcher’s string.

Place on rack in roasting pan and bake, uncovered, in preheated oven for about 40 to 60 minutes or to desired doneness. Remove roast from oven and rest 10 to 15 minutes before carving.

Thanks to Courtesy of Certified Angus Beef ® - http://certifiedangusbeef.com