Eye of round roast stuffed with spinach, ham and cheese

July 8, 2008

There are some times when we walk into the grocery store with absolutely no shopping agenda. There are no good sales, and there’s nothing in particular that we’re craving. So we head straight to the meat department and browse the selection until we find something that makes our mouths water. Last week, it was a beautiful eye of round roast.

Normally, we simply season our eye of round and slow cook it over very low heat, then thinly slice and serve it. But on this particular night, Jerry was feeling a little more creative, so he decided to stuff the roast with spinach, ham and cheese. The result was so delicious that we decided to share the recipe. We hope you enjoy.

Eye of round roast stuffed with spinach, ham and cheese

2-pound eye of round roast

½ teaspoon salt

½ teaspoon pepper

1 tablespoon Parmesan cheese, shredded

1 cup spinach, roughly chopped

1 teaspoon balsamic vinegar

4 to 5 pieces thinly sliced smoked ham

4 to 5 slices provolone cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Preheat oven to 500 degrees.

With the “round” part of the roast facing you, begin cutting from left to right, making a 1-inch thick slice. Continue cutting in one continuous piece until you have a flat piece of roast approximately 1 inch in thickness.

Salt and pepper the side of the roast that is facing upward, and then spread evenly with Parmesan cheese. Spread the spinach on top of the Parmesan, and sprinkle with balsamic vinegar. Layer with slices of ham and cheese. Beginning at one end, roll the roast into a spiral shape, and tie securely with two pieces of butcher’s twine. Sprinkle the outside of the roast with Italian seasoning and garlic powder.

Place the roast on a wire rack over a roasting pan. Cook at 500 degrees for 10 minutes. Reduce heat to 250 degrees and cook for an additional 50 minutes.

Remove from oven and allow to rest for 10 minutes. Cut into ½-inch thick slices, removing butcher’s twine, and serve.


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