Eye Of Round Stuffed
A savory stuffed eye of round roast filled with sausage and seasoned with herbs, perfect for a hearty family dinner or special occasion centerpiece.
Ingredients
Instructions
- Twist a small knife through the center of the eye of round to make a hole, entering from both ends.
- Season the hole with salt.
- Stuff the sausage links into the hole.
- Heat 1 teaspoon of shortening or oil and braise the roast until browned on all sides.
- Mix chopped onions, bay leaves, sliced garlic, oregano, paprika, and 3 teaspoons of shortening or oil.
- Rub this mixture over the surface of the roast.
- Place the roast in a deep pan or baking dish.
- Add water to the pan and marinate the roast overnight in the refrigerator.
- Remove the roast from the refrigerator and roast in a 325°F (160°C) oven, uncovered, for 1 hour.
- Cover and continue roasting for approximately 2.5 hours.
- Remove from the oven, carve, and serve.
Tips & Substitutions
For a flavorful twist, consider adding herbs like thyme or rosemary to the stuffing mixture. If you don't have sausage links, ground sausage or even cooked bacon can work well as substitutes. For added moisture, you can also incorporate some diced tomatoes into the stuffing mix. Make sure to let the roast rest before carving to keep the juices intact.
Serving Suggestions
This stuffed roast pairs beautifully with roasted vegetables or a crisp salad for a complete meal. Consider serving it alongside mashed potatoes or rice to soak up the flavorful juices. You can also slice it thinly for sandwiches, turning leftovers into a delicious lunch option. For more hearty inspiration, browse more American recipes on our site.
Storage & Reheating
Leftover stuffed eye of round can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a covered dish with a splash of broth in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, microwave in short intervals, covered, to avoid drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Eye Of Round Stuffed contains roughly 840 calories, with 28g protein, 145g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (268% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1258mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while eye of round is ideal for this recipe, you can substitute with a chuck roast or bottom round. Just keep in mind that cooking times may vary based on the cut's size and tenderness. Adjust cooking times accordingly to ensure the meat is cooked through and tender.
How do I know when the roast is done?
To check for doneness, use a meat thermometer; the internal temperature should reach 145°F (63°C) for medium-rare. If you prefer your meat more well-done, aim for 160°F (71°C). Letting the roast rest after cooking will also help achieve the best texture and flavor.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the roast overnight after applying the seasoning mix, which enhances the flavor. If preparing further in advance, you can stuff and season the roast, then wrap it tightly and freeze it. Just ensure to thaw in the refrigerator before cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).