Stuffed Beef Roast With Red Wine Sauce

Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.

• Ready In: 2 hrs 30 mins
• Serves: 12-14

Ingredients

• 4 1⁄2 lbs  top sirloin roast
• 2  teaspoons  cooking oil
• 3  slices bacon, finely chopped
• 2  cups  coarse  dry breadcrumbs
• 3  tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
• 2  tablespoons  creamed horseradish
• 1  teaspoon  fresh fresh coarse ground black pepper
• 1⁄2 cup water

• Red Wine Sauce

• 1⁄4 cup all-purpose flour
• 2  cups beef broth
• 1  cup dry red wine
• 2  tablespoons  creamed horseradish
•  salt & freshly ground black pepper

Directions

1. saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
2. Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
3. Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
4. Cut a deep pocket into the long side of the roast, almost all the way through.
5. Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
6. Place on rack in roasting pan. Pour water into bottom of pan.
7. Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
8. Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
9. Red Wine Sauce:
10. Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
11. Heat and stir for 1 minute.
12. Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
13. Serve over slices of beef.