Penny-Pinching Arugula Stuffed Eye Round

October 13, 2011
4 Ratings
Photo by James Ransom
  • Serves 10-12
Author Notes

When I hear the word "feast," I think of something luxurious. When push comes to shove, there's no better roast than Anne Seranne's Rib Roast of Beef, as put forth in Amanda's Essential New York Times Cookbook. Given the choice, that is what I would prepare for the extended family at every gathering. However, lacking the strength to continually pry the Spouse's fingers off the credit card, I usually have to settle for something a bit less extravagant. Enter the oft-maligned, oft-overcooked eye round. Skewered with sauteed arugula and bacon, studded with garlic, parsley and parmesan, cooked rare and sliced thin, it could even make you forget about a standing rib roast, especially when accompanied by several lovely bottles of cabernet. This recipe is adapted and expanded from an earlier one. —wssmom

What You'll Need
  • 1 boneless eye round of beef, about 6 pounds, or use two 3-pound roasts
  • 12 slices bacon
  • 1 1/2 medium shallots or small onions, chopped
  • 3 handfuls arugula, to yield about 3 cups of cooked
  • 9 garlic cloves, sliced thinly
  • 2 ounces parmesan, shaved
  • a small bunch of Italian flat-leaf parsley
  • salt and pepper
  • olive oil
  1. The day before cooking, salt the roast and return to the fridge, covered. An hour before starting, take the eye round out of the fridge and let come to room temperature. Meanwhile, heat the oven to 425 degrees.
  2. In a heavy skillet, cook the bacon and drain off almost all of the fat. Remove the bacon and chop. Saute the shallots until translucent, then toss in the arugula and cook, stirring, until wilted. Remove from the heat and mix in the chopped bacon.
  3. OK. Now, take your knife sharpening rod, and bore a hole straight through the middle of the eye round. If you don't have a knife rod, use some other device. Pack the arugula mix into the cavity, using your fingers, the end of a wooden spoon and/or the rod. Try not to let your imagination get the better of you during this step.
  4. Using a sharp paring knife, poke a bunch (20-30) of holes evenly distributed around the eye round, and insert a slice of garlic, a parsley leaf and a bit of the parmesan in each.
  5. Rub the roast with a tablespoon of olive oil, pepper thoroughly, and brown in a large, heavy, oven-proof skillet on all sides.
  6. Put the skillet in the oven, and roast until the thickest part of the roast reaches 120 degrees for rare, and remove, Let sit for 10-20 minutes before carving it nice and thin. Serve with your favorite potatoes and an in-season salad.

See what other Food52ers are saying.

  • Carl-boston
  • Carissa Bustad
    Carissa Bustad
  • luvcookbooks
  • wssmom
  • sexyLAMBCHOPx

13 Reviews

Carl-boston April 7, 2019
I love eye-round. I also pre-salt (heavily) at least 24 hrs before roasting. I then remove from fridge at least 3 hrs. before cooking. I rinse off the salt, wipe dry, and set in front of a fan to dry further. Then, I rub a bit of oil and add any other seasoning (pepper, garlic powder, Italian seasoning, and/or...) all over. Here is where I radically differ from you. I cook at 225*F instead of 475*F, until I reach 120* on the meat thermometer. I have never tried stuffing the center, but will try it next time.
Carissa B. June 11, 2016
Made this! It was great! I forgot to salt it a day ahead, so I just did a few hours. We had cold cute the next day and they were bomb. This recipe made me feel so fancy! Sure was some work. But it was worth it. I paired it with corn on the cob, rosemary garlic flatbread and Bordeaux
Carissa B. June 7, 2016
What are the ideal sides to pair with this?
sl(i)m January 11, 2015
Loved the recipe ingredients and instructions! But it's a lot of work, especially inserting the stuffing, and my family didn't feel it was worth the effort.
luvcookbooks October 15, 2011
So funny! I'm saving this, I don't have any imaginative recipes for round of beef.
wssmom November 3, 2011
Sorry about the delay in replying; I am not getting any notifications -- but thanks, belatedly!
wssmom October 14, 2011
Thanks, sexyLAMBCHOPx! It's different that the eye rounds I used to eat as a child, that's for sure!
sexyLAMBCHOPx October 14, 2011
Sounds delicious. My Mom used to make an Eye of Round roast that was okay. This economical roast must be tried out; love rare!
Niknud October 14, 2011
This does sound delicious. Would love to see some pictures if you've got them...hint hint.... Sounds like a winner to me!
wssmom October 14, 2011
If I could figure how to upload the photos, I would!!!.
hardlikearmour October 14, 2011
Yum! This sounds delicious. I love the arugula & bacon surprise in the middle of each slice.
wssmom October 14, 2011
Thanks Bevi! It also makes wonderful day-after sandwiches, if there's any left!
Bevi October 14, 2011
I'll bet this is beautiful all sliced up. Thanks for a great alternative that is easier on the plastic!