Slow-Roasted Stuffed Roasted Beef

This is the best roast beef that you’ll ever make.  The slow roasting makes any roast fork tender and the Italian herb stuffing imparts an exquisite flavor to the beef.  Your guests will ask for the recipe.

Stuffing *

¼ C Basil Pesto

¼ C grated Parmesan Cheese

10 grinds Black Pepper

Ingredients *

2-3 lb Eye Round Roast

Butchers Twine or Clean String

Meat Thermometer

2 TBS Kosher Salt or 1 TBS Table Salt

2 TBS Vegetable Oil

10 grinds Black Pepper

Mix all of the ingredients of the stuffing in a small bowl. Using a sharp boning knife or chef’s knife, slice the roast into a ½ to ¾ inch thick flat steak (see photo).  Sprinkle all sides of the meat with the kosher salt. Spread the stuffing over the interior side of the meat.  Roll up the meat and tie it with butchers twine. Place in the refrigerator for at least 18 to 24 hours.

Adjust the oven rack to the middle and preheat the oven to 225°F. 

Pat the outside of the roast with paper towels, rub outside with 2 teaspoons of vegetable oil and grind the pepper over the entire surface.  Heat the remaining tablespoon of vegetable oil in a small skillet until hot.  Sear each side of the roast in the hot oil until each side is browned, about 3-4 minutes per side (see photo). Place the seared roast on a wire rack in a rimmed cookie sheet. 

Place the roast in the 225°F oven for 1 ¼ to 1 ¾ hours or until the center of the roast registers 115°F (medium-rare) to 125°F (medium).  Turn off oven, leaving the roast in the oven without opening the door until the roast registers 130°F (medium-rare) to 140°F (medium) for an additional 30 to 50 minutes. Transfer to a carving board, cover / tent with aluminum foil to keep warm, and let it rest for an additional 10 minutes.  Cut ½ inch thick slices and serve.

PRINT: To print a copy of this recipe with photos go to https://docs.google.com/document/d/15MzRUJ2DTGFitNeRmmxmjRhf80rZmUPY_c_oikxtzYY/edit?hl=en#