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Rolled Roast With Spinach Stuffing

Healthycooking's picture
Ingredients
  Beef eye round roast 2 Pound, butterflied
  Nonstick spray 1
  Fresh mushrooms 8 Ounce, finely chopped to make 3 cups
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Frozen chopped spinach 5 Ounce, thawed and well drained (1/2 Of A 10 Ounce Package)
  Egg whites 2 , slightly beaten
  Grated parmesan cheese 2 Tablespoon
  Creamy yogurt sauce 4 Tablespoon
Directions

Cover roast with clear plastic wrap; pound with a meat mallet to 1/2- to 3/4-inch thickness.
Spray a skillet with nonstick coating.
Cook mushrooms, onion, and garlic in the skillet till tender and all mushroom liquid has evaporated.
Stir in spinach, egg whites, and cheese, spread over roast.
Starting from the short side, roll up jelly-roll style, then tie with string.
In a covered grill arrange preheated coals around a drip pan: test for medium-heat above the pan.
Place roast over pan.
Lower grill hood.
Grill for 1 to 1 1/4 hours or till meat thermometer registers 140°.
Remove from heat, then cover with foil.
Let stand 10 minutes; slice meat.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Spraying
Dish: 
Sauce
Interest: 
Holiday, Quick, Healthy
Ingredient: 
Spinach
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
4

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