Thursday, October 14, 2010

Mushroom Stuffed Beef Roast

While preparing the grocery list for this coming week, I noticed a theme, ROAST. Upcoming dishes include roast chicken, a pork roast in the crockpot for pulled-pork sandwiches, and this fantastic beef roast. It may be the weather turning cooler, it may be the ease of putting a bunch of ingredients in a dish and forgetting it in the oven for an hour or more, whatever the reason, we're giving the oven a work out this coming week. 

The roast before cooking
This roast is my go-to non-traditional roast. I've served it to quite a few visiting friends and it's always gotten great reviews. Neither I nor the fiance enjoy gravies, so while the original recipe to this roast includes a sauce, I don't think it needs it. The roast has always come out juicy and flavorful even without the sauce. 

2 pound beef eye of round roast
1/4 cup dry white wine
8 ounces fresh mushrooms, finely chopped (3 cups)
1/4 cup water
1/4 teaspoon dillweed, crushed
1/8 teaspoon salt
1/3 cup thinly sliced green onion
1 tablespoon mayonnaise

1. Trim excess fat from roast. Then, cut 8 evenly spaced crosswise slits in roast, making each 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine over roast and seal bag. Marinate in the fridge for 6-24 hours, turning bag occasionally. 

2. For filling, in medium saucepan combine mushrooms, water, dillweed, and salt. Cook, uncovered, over medium heat for 15 minutes or till liquid is evaporated. Let cool. Stir in onion and mayonnaise. 

3. Remove roast from bag, discarding marinade. Spoon filling into pockets in roast. Place roast in a shallow roasting pan. Bake in a 325 degree oven for 1 1/4 to 1 1/2 hours or till meat thermometer reads 140. 

To serve, slice meat between filled pockets.

(If you really want to try the sauce, I'll include the recipe, but like I said, I have never made this!)
For sauce, in a small saucepan  stir together 1/2 cup plain yogurt, 1 tablespoon flour, and 1/8 teaspoon pepper. Stir in 1/2 cup beef broth. Cook and stir over medium heat till thickened and bubbly. Then cook and stir for 1 minute more. Serve with roast. 

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