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

3.49 out of 5 stars
Rate it:
76 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. 

Recipe Tags

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.