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Beef Eye Round Roast Stuffed with Bacon, Mushrooms and Spinach
(Serves 6)
Eye Round Roast Stuffed with Mushrooms and Spinach
(Served with oven-roasted vegetables)
(Served with oven-roasted vegetables)
Because eye of round is an incredibly lean portion of beef, there isn’t much marbling of fat to produce a tender cut unless the meat is cooked properly and then thinly sliced. However, you can turn this lean cut of beef into a tender and juicy, show-stopping dinner by simply stuffing it with a mixture of bacon, mushrooms and spinach.
Ingredients:
Stuffing:
2 tablespoons olive oil
3 slices bacon, coarsely chopped
1 shallot, finely chopped
8 ounces mushrooms, coarsely chopped
2 garlic cloves, minced
Salt and pepper
1/2 cup beef or chicken broth
6 ounces spinach, coarsely chopped
1 (3-pound) beef eye round roast
1 tablespoon olive oil
Salt and pepper
2 tablespoons Gravy Master or similar browning/seasoning sauce
Garlic powder
Directions:
To make the stuffing:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the bacon; cook for 2-3 minutes, stirring occasionally.
Add the shallots; cook for 2 minutes, stirring occasionally.
Add the mushrooms, cook 4-5 minutes, or until they are just starting to brown.
Add the garlic; cook for 1 minute. Season the mixture with salt and pepper.
Stir in the beef broth and spinach. Continue cooking until the spinach is wilted and most of the liquid has evaporated. Remove from the heat and allow the stuffing to cool completely.
To butterfly the roast:
Place the meat on a cutting board. If there is a layer of fat on the outside, do not remove it, as it will help to keep the meat moist during roasting. With a sharp knife, make a vertical cut down the middle of the roast, stopping about 3/4-inch from the bottom. Open the meat like a book. Starting from the center cut, hold the blade of the knife parallel to the board, about halfway down the meat on one side. Slice away from the center cut to the edge of the meat but not all the way through it. You should now be able to open flat that half of the meat like a book. Do the same on the other side. You should now have a flat, fairly even thickness slab of meat.
To stuff and bake the meat:
Preheat the oven to 350 degrees F. Place a rack in a small roasting pan; set aside.
Brush the cut side of the meat with 1 tablespoon of olive oil and season with salt and pepper. Spread the stuffing mixture evenly over the beef. leaving a 1/2-inch border around the edges. Roll the meat up, jelly roll style. Secure at 1-inch intervals with twine. Place the meat on the rack in the roasting pan. Brush all side of the meat with the Gravy Master and season well with salt, pepper and garlic powder.
Bake for about 1 hour, (20 minutes per pound) or until a thermometer registers 130 degrees F. for medium-rare. Remove from the oven and allow to rest for 10 minutes. Cut into 1-inch slices to serve.
Stuffing:
2 tablespoons olive oil
3 slices bacon, coarsely chopped
1 shallot, finely chopped
8 ounces mushrooms, coarsely chopped
2 garlic cloves, minced
Salt and pepper
1/2 cup beef or chicken broth
6 ounces spinach, coarsely chopped
1 (3-pound) beef eye round roast
1 tablespoon olive oil
Salt and pepper
2 tablespoons Gravy Master or similar browning/seasoning sauce
Garlic powder
Directions:
To make the stuffing:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the bacon; cook for 2-3 minutes, stirring occasionally.
Add the shallots; cook for 2 minutes, stirring occasionally.
Add the mushrooms, cook 4-5 minutes, or until they are just starting to brown.
Add the garlic; cook for 1 minute. Season the mixture with salt and pepper.
Stir in the beef broth and spinach. Continue cooking until the spinach is wilted and most of the liquid has evaporated. Remove from the heat and allow the stuffing to cool completely.
To butterfly the roast:
Place the meat on a cutting board. If there is a layer of fat on the outside, do not remove it, as it will help to keep the meat moist during roasting. With a sharp knife, make a vertical cut down the middle of the roast, stopping about 3/4-inch from the bottom. Open the meat like a book. Starting from the center cut, hold the blade of the knife parallel to the board, about halfway down the meat on one side. Slice away from the center cut to the edge of the meat but not all the way through it. You should now be able to open flat that half of the meat like a book. Do the same on the other side. You should now have a flat, fairly even thickness slab of meat.
To stuff and bake the meat:
Preheat the oven to 350 degrees F. Place a rack in a small roasting pan; set aside.
Brush the cut side of the meat with 1 tablespoon of olive oil and season with salt and pepper. Spread the stuffing mixture evenly over the beef. leaving a 1/2-inch border around the edges. Roll the meat up, jelly roll style. Secure at 1-inch intervals with twine. Place the meat on the rack in the roasting pan. Brush all side of the meat with the Gravy Master and season well with salt, pepper and garlic powder.
Bake for about 1 hour, (20 minutes per pound) or until a thermometer registers 130 degrees F. for medium-rare. Remove from the oven and allow to rest for 10 minutes. Cut into 1-inch slices to serve.
ITALIAN MEAT RECIPES > BEEF EYE ROUND STUFFED WITH MUSHROOMS AND SPINACH
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