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Savory Stuffed Eye of Round Roast

• 1 eye of round roast, about 2 1/2 pounds

• 1/2 cup dry red wine, such as a cabernet or burgundy
• 2 cups beef broth

• 1 tablespoon butter
• 2 cloves garlic minced
• 1/2 cup finely chopped onion
• 8 ounces sliced mushrooms
• 1/4 cup chopped parsley
• 2 slices bread, torn into cubes

Instructions:





To prepare roast make a lengthwise cut down center of roast, cutting to within about 1/2 inch of the bottom. Do not cut through. Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides, taking care not to cut through roast.

Open roast and flatten to an even thickness roast using a meat mallet. Place roast in plastic bag; add the red wine and beef broth and marinate in refrigerator about 4 to 6 hours, turning occasionally.

In a large skillet saute garlic, onion, mushrooms in the butter. Remove from heat and stir in the parsley and bread cubes. Remove meat from marinade and pat dry. discard marinade.

Spread the mushroom stuffing mixture over meat and roll jelly roll fashion starting with long side. Tie roll with kitchen twine in three or four places.

Place seam side down on a roasting rack in a large baking pan or roasting pan; roast uncovered at 325° for 40 to 60 minutes, or about 20 minutes per pound. Let roast rest 15 minutes before slicing.

Serves 4.