By APritchett, member
Posted: May 29th, 2011
Sauted veggies are combined with herbs and bread crumbs then stuffed into a little pocket of the beef roast. The roast slow-cooks in the oven to a juicy perfection so you can slice a portion for each lucky dinner guest.
1/4 cup (1/2 stick) butter
1 medium onion, chopped
1/2 cup diced celery
4 oz. mushrooms, sliced
2 cups soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon basil
1 teaspoon fresh parsley, minced
3 lbs. beef tenderloin, or round roast
4 slices bacon
1. Melt butter in skillet and sauté onions, celery and mushrooms about 10 minutes.
2. Meanwhile in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add sauté mixture, mixing well.
3. Preheat oven to 300 degrees F. Make a lengthwise cut 3/4 way through the beef roast. Place in a roasting pan coated with cooking spray.
4. Grab 8-10 toothpicks before you get your hands messy. Place stuffing mixture in pocket of roast. Close up roast and hold together with toothpicks.
5. Insert meat thermometer into thickest part of roast. Place bacon slices over top of roast.
6. Bake uncovered in 300 degree oven for 1 1/2 to 2 hours, or until thermometer reads 140. Allow roast to rest for 10 minutes before slicing.