Make a Canadian Meal
- Recipe Directory
Stuffed Cranberry Beef Roast
|Wild rice stuffing|
|Butter or margarine, melted||½ cup||125 ml|
|Whole cranberry sauce||1 2/3 cup||398 ml|
|Orange zest||2 large|
|Beef eye of round oven roast||3.3 lbs||1,5 kg|
Preheat oven to 260ºC. Combine the stuffing mix with the melted butter or margarine. Add half of the cranberry sauce and orange zest, mixing gently. Cut the roast in half lengthwise, from the topside to within 1 cm of the bottom, to prepare a V-shaped cavity for stuffing. Sprinkle the outside of the roast and cavity with savoury. Fill the cavity with stuffing, then tie each end of the roast with string. Place the roast, fat side up, on a rack in a roasting pan containing water 1 cm deep. Insert a meat thermometer into the middle of the stuffing. Roast uncovered for 30 minutes.
Heat the remaining cranberry sauce and orange zest in a small saucepan, stirring over low heat. Spread the sauce over the roast. Roast uncovered at 140ºC for an additional 75 minutes or until the meat thermometer registers 70ºC for a medium-cooked roast. Let stand for a few minutes before carving
in 2.5 cm-thick slices.
Makes 8 servings
Source: Beef Information Centre (www.beefinfo.org/)