How to Cook Stuffed Beef Eye of Round Roast
The eye of round roast has lots of well-exercised muscle without much fat, making it tougher than other pieces of beef, although less expensive. However, when cooked slowly and with moist heat, eye round roast becomes tender and juicy. Another way to prepare this roast is to stuff it. For your next dinner, try cooking round roast stuffed with your favorite foods and give your guests a surprise in each bite. Does this Spark an idea?
Things You'll Need
- Aluminum foil
- Roasting pan
- 1 large onion
- 3 garlic cloves
- Bell pepper
- 2 Bowls
- 1 tbsp. black pepper
- 1 tbsp. parsley flakes
- 6 oz. can mushrooms
- Strainer
- 3 tbsp. olive oil
- Skillet
- 3 lb. eye round roast
- Cooking twine
- 1 cup water
- Meat thermometer
Instructions
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1
Preheat the oven to 325 degrees F. Next, line the roasting pan with aluminum foil.
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2
Peel the onion and garlic cloves. Cut the garlic, onion and bell pepper into small pieces and place in a bowl. Next, add the black pepper and parsley flakes in another bowl and mix.
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3
Open the can of sliced mushrooms and drain the juice. Add them to the bowl of vegetables and mix.
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4
Pour the olive oil in the skillet and heat on medium-high heat. Add the vegetables to the skillet and cook until softened. Next, empty the cooked mixture into a bowl and set aside until needed.
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5
Butterfly the roast by starting at the longest side and cutting the meat in half, stopping ½ inch from the other side. Next, lay the meat open with the cut side facing up and spread the vegetables over the surface of the roast.
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6
Roll the meat lengthwise and tie with twine on both ends and once in the middle. Place the rolled roast in the roasting pan with the edge facing down and add one cup of water. Next, rub the black pepper and parsley flakes all over the outside of the roast.
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7
Cover the roast with aluminum foil. Place the pan in the oven and cook uncovered for 60 minutes or until the thermometer reads 150 degrees F. Pull out of the oven and allow the meat to rest for 10 minutes before slicing it.
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