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[Home] Stuffed Cranberry Roast
Impress your guests during the holidays or any time of the year
with this easy-to-do stuffed beef roast.
Preparation Time: 20 minutes  Cooking Time: 1 3/4 hours
3 lb 1.5 kg Eye of Round Oven Roast
ground savory
1 1 box (120 g) seasoned stuffing mix
2 tbsp 30 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)

Combine dressing 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 1/2 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 1/2 inch (1 cm) deep. Insert meat thermometer into middle of stuffing. Roast uncovered, in a preheated 500� F (260� C) 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 275� F (140� C) for an additional 1 1/4 hours or until the meat thermometer registers 160� F (70� C) for medium. Let stand for a few minutes before carving in 1-inch (2.5 cm) thick slices.

Makes 8 servings

Nutrition Information Per Serving:

366 Calories
37 g Protein
8 g Fat
35 g Carbohydrates