As you know from one of my last posts, I had quite a crew over for Easter weekend! I decided not to make the traditional ham and go for something a little different. I recently found a recipe for a blue cheese stuffed eye of the round roast from Hy-Vee’s Seasons catalog, so I decided to make it for Easter supper and it turned out delicious–so wanted to share my variation of the recipe with you!1 (2 lb) eye-of-round roast ( I used two of them about 1.75 lbs each for my crew!) 1/4 tsp black pepper 1/4 tsp salt 4-6 oz crumbled blue cheese (a whole container–some are smaller than other brands) Butcher’s twine (I used toothpicks instead) 1 tbsp thyme 3 cloves garlic, minced 1 tbsp olive oil
All you doPreheat oven to 500 degrees. Butterfly your roast(s) make a lengthwise cut down the center, cutting to within 1/2-inch of opposite side of meat. Make a similar cut on either side of first cut. Open meat flat.
3. Sprinkle cut surfaces with pepper and salt; sprinkle with blue cheese liberally. Roll up roast tightly and secure in 3 places with twine. (Or securely push toothpicks through the top side of the roast. Place rolled roast in greased baking dish.
4. In a small bowl, combine thyme, garlic, olive oil and remaining a bit more salt and pepper. Use basting brush to apply the oil mix to the outside of the rolled up roast.
5. Roast 7 minutes per pound to sear. Then, reduce heat to 250 degrees and roast, without opening oven door, 1-1/2 to 2 hours or until internal temperature reaches 145 degrees for medium doneness. (I did right about 1 hour 40 minutes and it was perfect!)
6. Remove from oven; cover and let rest 10 minutes. Remove twine or toothpicks and slice into 1/2- to 3/4-inch slices to serve.
ENJOY! I served with fresh asparagus spears, garlic bread, deviled eggs, and fresh fruit salad.
Posted under Recipes
This post was written by kmashek on April 7, 2013