California Style Rolled Roast Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Italy · Main Dishes · Meat Dishes

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California Style Rolled Roast

From Dorothy McNett's recipes at For beef or pork roast

3-4 pound center cut eye of round or pork center cut boneless roast
good quality prepared mustard (Dijon, horseradish, etc.)
spinach or tender lettuce leaves
prosciutto slices (about 5 thinly sliced)
garlic stuffed whole olives
pine nuts
salt, pepper, and herbs to your taste
sweet Hungarian paprika

Preheat oven to 450 degrees. If using eye of the round, have the meat department butterfly the roast for you, or do it yourself. If using a flank steak, lay it out flat and gently pound it with a meat mallet but do not poke holes through it. Lay the roast out flat, and spread a thin layer of the prepared mustard all over it. Place the lettuce or spinach on flat, and then layer on the thinly sliced prosciutto. Line the olives end to end along the center, and then sprinkle the entire surface with pine nuts. Sprinkle with herbs, salt and pepper. Beginning at the long end, tightly roll the roast and then tie it up with kitchen twine. Place in roasting pan, sprinkle the roast with paprika. Place in preheated oven, reduce the heat to 350 degrees, and roast, uncovered, for about 20 minutes per pound, or until meat thermometer registers 140 degrees. Remove roast to cutting board, tent with parchment or waxed paper sheet, and allow to stand for 30 minutes before slicing.

For pork roast, figure 20-25 minutes per pound and check temperature at 165-170 degrees.

Recipe created 1996-05-13.

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