Mushroom-Stuffed Beef Roast
A savory mushroom-stuffed beef roast, marinated in white wine and herbs, then baked to tender perfection. Ideal for special occasions or hearty family dinners.
Ingredients
- 2 lb. beef eye or round roast ⓘ
- 1/4 cup dry white wine ⓘ
- 8 oz. (3 cups) fresh mushrooms, finely chopped ⓘ
- 1/4 cup water ⓘ
- 1/4 teaspoon dried dill weed or fennel seed, crushed ⓘ
- 1/8 teaspoon salt ⓘ
- 1/3 cup thinly sliced green onion ⓘ
- 1 tablespoon reduced-calorie mayonnaise or salad dressing ⓘ
- 1/2 cup plain low-fat yogurt ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/2 cup beef broth ⓘ
Instructions
- Trim excess fat from the roast.
- Cut 8 crosswise slits or pockets in the roast, 3 inches deep.
- Place the roast in a plastic bag and set in a deep bowl.
- Pour wine over the roast and seal the bag.
- Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Tips & Substitutions
For enhanced flavor, consider adding minced garlic or fresh herbs like thyme to the mushroom filling. If fresh mushrooms are unavailable, canned mushrooms can be used, but be sure to drain them well. To ensure the roast stays juicy, avoid overcooking; a meat thermometer should read 135°F for medium-rare. If you prefer a thicker sauce, add an extra tablespoon of flour to the yogurt mixture.
Serving Suggestions
Slice the roast into thick pieces and serve with a side of roasted vegetables or creamy mashed potatoes for a comforting meal. A fresh green salad dressed with vinaigrette complements the richness of the beef beautifully. This dish also pairs well with a glass of the dry white wine used in the marinade. For more hearty options, consider browsing beef recipes like Shreveport Beef Stroganoff.
Storage & Reheating
Leftover mushroom-stuffed beef roast should be cooled completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be refrigerated for up to 3 days. To reheat, slice the roast and warm it gently in the oven at 325°F until heated through, adding a splash of beef broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Stuffed Beef Roast contains roughly 136 calories, with 5g protein, 17g carbohydrates, and 4g fat. It is an excellent source of vitamin C (216% of the Daily Value) and dietary fiber (31% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1903mg per serving (83% 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 beef for this recipe?
Yes, you can substitute other cuts like flank steak or sirloin, but keep in mind that cooking times may vary. Flank steak will require a shorter cooking time and may need to be cooked to medium for tenderness.
What can I use instead of dry white wine?
If you prefer to avoid alcohol, substitute with an equal amount of low-sodium beef broth or a mixture of vinegar and water (1 tablespoon vinegar to 1/4 cup water) for a similar acidity and depth of flavor.
How do I know when the roast is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F, and for medium, 145°F. Let the roast rest for at least 10 minutes before slicing to allow the juices to redistribute, ensuring a moist and flavorful dish.
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).