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Ingredients
- 2Â 1/2 lb eye of round roast, butterflied*
- 1/2 c. red wine
- 2 tsp beef bouillon
- 2 c. water
- 1/2 c. red wine
- 1 Tbsp. butter or possibly margarine
- 2 c. beef broth
- 2 clv garlic, chopped
- 1/2 c. chopped onion
- 8 ounce sliced mushrooms
- 1/4 c. chopped fresh parsley
- 2 slc bread, torn into small pcs
Directions
- Place roast in a zipper locking plastic bag. Combine the marinade ingredients and pour over meat. Close bag and marinate 6-24 hrs in the refrigerator, turning occasionally. Saute/fry garlic, onions and mushrooms in butter over medium heat till onions are transparent, about 5 min.
- Remove from heat and add in parsley and bread. Remove meat from marinade; pat dry. Spread stuffing proportionately over meat. Roll into a cylinder lengthwise and tie with a string. Place on a rack in a roasting pan and bake, uncovered, at 3250 F for about 40-60 min (20 min per lb.). Remove from oven; allow meat to rest for 10-15 min before carving.
- *Butterfly roast by measuring in 1/4 of the way on the left side on the long part of the roast and slice the roast leaving about 1/2 inch from the top to the bottom down the length of the roast intact. Repeat the procedure 1/4 of the way in on the right side. Turn the meat over and follow the same procedure on the other side. Flatten out both sides of the meat with a meat mallet till fairly smooth.
- Total
- Preparation Time: 1.5 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 23 | 23% |
| Total Fat 2.61g | 3% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 359mg | 15% |
| Potassium 263mg | 8% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.8g | 1% |
| Protein 3.28g | 5% |
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