Blue Cheese-Stuffed Eye-of-Round

Recipe

Main Dish
Blue Cheese-Stuffed Eye-of-Round

Primary Media

Blue platter of eye-of-round roast stuffed with blue cheese

User Rating

3.44 out of 5 stars
Rate it:
66 ratings

Recipe Data

6
Servings
25min
Prep
2hr39min
Total

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    Description

    Dress up an affordable cut of meat by stuffing it with a bold-flavored cheese, such as blue cheese or feta. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(2 lb) eye-of-round roast
    ¼ tsp.Hy-Vee black pepper
    ¼ tsp.Hy-Vee salt, divided
    4 oz.crumbled blue cheese
    Butcher's twine
    1 tbsp.fresh thyme leaves or 1 tsp dried thyme
    3 clove(s)garlic, minced
    1 tbsp.Hy-Vee Select olive oil

    Directions

    1. Preheat oven to 500 degrees.
    2. To butterfly roast, make a lengthwise cut down the center, cutting to within 1/2-inch of opposite side of meat. Make a similar cut on either side of first cut. Open meat flat.
    3. Sprinkle cut surfaces with pepper and 1/8 teaspoon salt; sprinkle with blue cheese. Roll up roast tightly and secure in 3 places with twine. Place rolled roast in greased baking dish.
    4. In a small bowl, combine thyme, garlic, olive oil and remaining 1/8 teaspoon salt. Rub mixture over roast.
    5. Roast 7 minutes per pound. Reduce heat to 250 degrees and roast, without opening oven door, 1-1/2 to 2 hours or until internal temperature reaches 145 degrees for medium doneness.
    6. Remove from oven; cover and let rest 10 minutes. Remove twine and slice into 1/2- to 3/4-inch slices to serve.

    Nutrition facts

    Servings

    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 115mg
    • Sodium: 440mg
    • Total Carbohydrates: 1g
    • Protein: 52g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 20%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.