Email to Linda Carnation      

roast/stuffed - Beef Roast w/Veggies

Source of Recipe

.


Recipe Link: www.recipehound.com/Recipes/3022.html

roast/stuffed - Beef Roast w/Veggies

2-3 pound round roast
2 slices (rashers) of bacon, sliced fine
1 medium onion, chopped
1/3 pound white mushrooms, sliced
2 medium carrots, diced
2 Tbs lard or vegetable oil
1/4 pound green beans
1 tsp marjoram
2 Tbs fresh parsley, chopped
1 cup dry red wine (optional)
3 Tbs flour

Slice the roast Almost all the way through, so that it
is still attached and one large piece. Then flatten it
out, using a meat mallet, lightly pound on both sides
until it is about 1/2 inch thick. Season well with salt
and freshly ground black pepper.
Bring a small pot of salted water to a boil and throw
in the green beans. Let them boil for 2 to 3 minutes then
remove and drain.
Fry the bacon until almost crisp in a frying pan on medium.
Add the onion and, stirring occasionally, fry until almost
golden. Add the mushrooms and brown these for a few
minutes. Add the diced carrots and cook, stirring
occasionally, for 5 minutes.
Take the pan off the heat. Mix in the green beans,
marjoram, and parsley. Season with salt and pepper.
Preheat the oven to 350 degrees F.
Lay the stuffing down on one side of the beef then
carefully roll up the roast. Tie the roll with string. Heat
the oil or lard in frying pan large enough to hold the
roast. When quite hot, put in the roast and brown on
all sides.
Transfer the meat to a deep roasting pan. Pour on the
wine, if using, and enough water to reach half way up
the roll. Put in the oven and roast, basting occasionally,
for 2 hours.
Once the meat is tender, place it on a serving platter.
Bring the cooking liquid to a low boil on top of the
stove. Mix the flour with some water in a small cup, stir
in some of the hot cooking liquid, then mix the thickener
back into the sauce. Season with salt and pepper. Let
boil 1-2 minutes.
Serve slices of the stuffed beef with dumplings or
potatoes.
Makes 4 servings.