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Stuffed Beef Roast With Red Wine Sauce

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“Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.”
2hrs 30mins

Ingredients Nutrition


  1. saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
  2. Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
  3. Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
  4. Cut a deep pocket into the long side of the roast, almost all the way through.
  5. Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
  6. Place on rack in roasting pan. Pour water into bottom of pan.
  7. Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
  8. Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
  9. Red Wine Sauce:
  10. Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
  11. Heat and stir for 1 minute.
  12. Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
  13. Serve over slices of beef.

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