Mushroom-Stuffed Beef Roast

Mushroom stuffing adds a touch of elegance to this heart-healthy beef roast.



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Ingredients
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    1  2  pound 
    beef eye of round roast
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    8   ounces 
    fresh mushrooms, finely chopped (3 cups)
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    1/4  cup 
    dry white wine
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    1/4  cup 
    water
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    1/4  teaspoon 
    dried dillweed or fennel seed, crushed
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    1/8  teaspoon 
    salt
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    1/3  cup 
    thinly sliced green onion
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    1   tablespoon 
    reduced-calorie mayonnaise or salad dressing
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    1/2  cup 
    plain low-fat yogurt
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    1   tablespoon 
    all-purpose flour
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    1/8  teaspoon 
    pepper
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    1/2  cup 
    beef broth

Directions
1.
Trim excess fat from roast. Then, cut 8 evenly spaced crosswise slits or pockets in roast, making each 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine over roast. Seal bag. Marinate roast in the refrigerator for 6 to 24 hours, turning bag occasionally.
2.
For filling, in medium saucepan combine mushrooms, water, dillweed or fennel seed, and salt. Cook, uncovered, over medium heat for 15 minutes or until liquid is evaporated. Cool. Stir in onion and mayonnaise or salad dressing.
3.
Remove roast from bag, discarding marinade. Spoon filling into pockets in roast. Place roast in a shallow roasting pan. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer inserted into thickest part of meat registers 140 degrees F. Remove from oven. Keep warm.
4.
For sauce, in a small saucepan stir together yogurt, flour, and pepper. Stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Then, cook and stir for 1 minute more. To serve, slice meat between filled pockets. Serve with sauce. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 175, Fat, total (g) 6, chol. (mg) 56, carb. (g) 4, pro. (g) 25, sodium (mg) 153, Percent Daily Values are based on a 2,000 calorie diet
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