Recipe: Spinach-Stuffed Roast with New Potatoes

SPINACH-STUFFED ROAST

1 pound small new potatoes
1 pound beef eye round roast
10 ounces spinach*
1/4 cup chopped beef salami (1 ounce)
1/4 cup finely chopped onion
1/4 cup soft whole wheat bread crumbs
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon red wine vinegar
1 tablespoon chopped parsley

Parboil potatoes (do not pare) in boiling salted water 10 minutes; drain and reserve.

Cut roast lengthwise but not quite through. Make another cut on each side of cut so that meat will lay flat. Pound roast to 1/2 inch thickness.

Cook spinach, covered, in large frying pan 3 to 5 minutes or until wilted; drain well.

Combine spinach, salami, onion, bread crumbs, salt and cayenne pepper. Spread mixture evenly over cut side of roast Roll up jelly roll fashion to enclose filling. Tie roast securely with string. Place roast on rack in open roasting pan. Do not add water. Do not cover.

Roast in a slow oven (325 degrees F) 15 minutes. Place potatoes around roast and continue roasting about 45 minutes (beef will be rare). Remove roast and let stand at least 15 minutes before carving.

TO SERVE:
Cut potatoes in half; spoon vinegar and parsley over potatoes, stirring lightly to coat Carve roast into 8 slices.

*One (10 ounce) package frozen, thawed, drained spinach may be substituted.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Meat Board Test Kitchens and Beef Industry Council, 1984