Recipe: Roast Beef Stuffed with Vegetables

Roast Beef Stuffed with Vegetables
Servings 6

2-3 lb round roast
Bacon, sliced fine
1 medium onion, chopped
1/3 lb white mushrooms, sliced
2 medium carrots, diced
2 Tbs vegetable oil
1/4 lb 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 and flatten it out. Using a meat mallet, lightly pound it on both sides till it is about 1/2" thick. Season it 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 till almost crisp in a frying pan on medium. Add the onion and, stirring occasionally, fry till 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 F. Lay the stuffing down on one side of the beef then carefully roll up the roast. Tie the roll with string. Heast the oil or lard in frying pan large enough to hold the roast. When quite hot, put in the roast and brown it 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 mashed potatoes or a rice dish.