Beef and Veal: Beef and Veal Dishes: Mushroom Stuffed Eye of Round Roast

An elegant roast gracing the table of special occasions including the holidays.

Author: Courtesy of Certified Angus Beef ®
Date: June 07, 2005

Serves: 6 person(s)

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

Ingredients:

2 lb Certified Angus Beef ® eye of round roast, butterflied * (2 - 2 1/2 lbs)
1/2 cup red wine (for marinade)
2 cup beef broth (for marinade)
2 cloves garlic, minced
1/2 cup minced onion
8 oz 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 ½-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 ½-inch of roast attached. Open both sides and flatten roast using meat mallet.*

Place roast in zipper-locking plastic bag with marinade ingredients. Close bag and marinate 4-6 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, at 325°F (160º C) for about 40 to 60 minutes or to desired doneness. Remove roast from oven and rest 10 to 15 minutes before carving.

Serves 6-8.

* Or ask your meat department to double butterfly the roast for you.