|The roast before cooking|
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.