To prepare this stuffed eye of round, the roast is first butterflied into a flattened piece of meat, which can then be nicely rolled around the stuffing. The eye of round is then marinated for tenderness and flavor.
(Egg Free, Nut Free, Soy Free)
Mushroom Stuffed Eye of Round Roast
To prepare this stuffed eye of round, the roast is first butterflied into a flattened piece of meat, which can then be nicely rolled around the stuffing. The eye of round is then marinated for tenderness and flavor.
(Egg Free, Nut Free, Soy Free)
- 2 to 2 1/2 lb of eye of round roast
- 1 cup red wine
- 1 tablespoon butter
- 3 cloves garlic (minced or pressed)
- 1/2 cup red onion (minced)
- 8 ounces fresh mushrooms (sliced)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh oregano (finely chopped)
- 2 slices French or sourdough bread (torn into cubes)
- To butterfly roast, make a lengthwise cut down the center to within 1/2 inch of the bottom (don’t cut completely through!).
- Open roast and turn over.
- Make two parallel cuts on the right and left lobes, again being careful to not cut all the way through.
- Spread the roast out.
- Place on a cutting board and cover with heavy duty plastic wrap.
- Pound and flatten meat with a meat mallet.
- Place roast in plastic bag with wine and refrigerate for 4-6 hours turning occasionally.
- Saute garlic, onion and mushrooms in butter.
- Remove from heat and mix in bread crumbs and herbs.
- Remove roast from plastic bag and let drain for a few minutes. Pat dry.
- Discard marinade.
- Spread stuffing mix on meat, roll up jelly-roll fashion and tie with string (cotton oven string!) at intervals to hold together.
- Roast according to the dry roasting directions below (follow link).
Dry roasting directions on this page.
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My favorite pnnniai to make is a good deli roast beef with mustrooms, roasted red peppers, swiss cheese and spicy mustard on a nutty whole wheat bread. Yum!! But yours looked great too. I will have to try subbing blue cheese!