Stuffed Beef Roast With Red Wine Sauce

Recipe by Hag chef
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READY IN: 2hrs 30mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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