Scale

1 tbsp (15 mL) olive oil

1 EACH small red, yellow and orange sweet peppers, diced

6 cloves garlic, minced

1 tsp (5 mL) herbes de Provence, crushed or dried thyme leaves (optional)

¼ cup (60 mL) minced fresh flat-leaf (Italian) parsley

1 tbsp (15 mL) Dijon or grainy mustard

1 tbsp (15 mL) panko bread crumbs

2 tbsp (30 mL) soft goat cheese or shredded aged Cheddar cheese (optional)

Salt and pepper

2 to 2¼ lb (1 to 1.125 kg) Beef Eye of Round Oven Roast

Butcher’s twine

Cook Mode Prevent your screen from going dark

Heat oil over medium heat in large nonstick skillet; cook sweet peppers, garlic and herbes de Provence (if using), stirring often, for 5 to 8 minutes or until softened and starting to brown. Remove from heat and stir in parsley; set aside.

Using a large chef’s or carving knife, slice roast lengthwise stopping when you are about ½ inch (1 cm) from bottom of the roast and open the roast up like a book. Starting in the center at the “seam”, with the knife parallel to the cutting board, cut one side horizontally toward to the left side ‘unroll’ the roast to be about ¾ inch (2 cm) thick. Repeat on the right side so that you end up with a rectangular piece of meat that is about ¾ inch (2 cm) thick. Using the flat side of meat mallet, pound the roast to about ½ inch (1 cm) thickness.

Season cut side of meat with salt and pepper and spread with mustard to your taste. Spread pepper mixture evenly over mustard; sprinkle with bread crumbs. Dot or sprinkle with cheese (if using). Starting at the short side, roll up roast jelly roll-style. Tie with butcher’s twine at about 2-inch (5 cm) intervals. Season all over with salt and pepper.

Place roast on a rack in shallow pan. Insert oven-safe meat thermometer into centre of roast, avoiding stuffing. Oven-sear in a preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and cook for about 1½ hours, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to cutting board, cover loosely with foil and let rest for 15 minutes. Cut twine from roast and discard. Carve roast across the grain into ½-inch (1 cm) thick slices.