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Mushroom Stuffed Eye of Round Roast
 

2 to 2½ pound of eye of round roast  Marinade ½ cup red wine  2 teaspoons beef bouillon  2 cups water  Stuffing 1 tablespoon butter  2 cloves garlic minced  ½ cup onion minced  8 ounces mushrooms sliced  ¼ cup minced fresh parsley  2 slices bread torn into cubes  To prepare roast make a lengthwise cut down center of roast, leaving ½ 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 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 sauté 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° F. oven, uncovered, for 40 to 60 minutes ( 20 minutes per pound ). Let roast rest 15 minutes before serving.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.