Recipe | Stuffed Cranberry Roast

STUFFED CRANBERRY ROAST

Impress your guests during the holidays or any time of the year with this easy-to-do stuffed beef roast.

INGREDIENTS

3 lb	1.5 kg	Eye of Round Oven Roast
		ground savory
1	1	box (120 g) seasoned stuffing mix
1/2 cup	125 mL	melted butter/ margarine
1	1	can (14 oz/398 mL) whole cranberry sauce
1/2 cup	125 mL	grated orange rind (of 2 large oranges)

PREPARATION TIME: 20 minutes
COOKING TIME: 1 3/4 hours

DIRECTIONS

Combine stuffing mix with melted butter/margarine. Add one-half of the cranberry sauce and orange rind, mixing gently. Cut roast in half lengthways from the topside to within ½ inch (1 cm) of bottom to prepare a V-shaped cavity for stuffing. Sprinkle outside of roast and cavity with savory. Mound cavity with stuffing. Tie each end of roast with string. Place roast, fat side up, on rack in roasting pan, containing water ½ inch (1 cm) deep. Insert meat thermometer into middle of stuffing. Roast uncovered, in a preheated 500ºF (260ºC) oven for 30 minutes. Heat remaining cranberry sauce and orange rind in a small saucepan, stirring over low heat. Spread sauce over the roast. Roast uncovered at 275ºF (140ºC) for an additional 1¼ hours or until the meat thermometer registers 155°F (68°C) for medium. Let stand for a few minutes before carving in 1 inch (2.5 cm) thick slices.

NUMBER OF SERVINGS: 8 SERVINGS

NUTRITION INFORMATION PER SERVING

536 Calories 24 g Fat

40 g Protein 39 g Carbohydrates

An excellent source of Iron (34 % RDI) and Zinc (64 % RDI)