Stuffed Eye of Round Roast with Madeira Sauce

Name: Stuffed Eye of Round Roast with Madeira Sauce
Prep time: 90 min
Total time: 90 min
Yield: 12 servings
Cuisine: Française
Ingredients: 1 eye of round roast, about 3 lbs (1.5 kg); 1 large carrot, peeled; 5 oz (150 g) smoked bacon strips; 1 large onion, thinly sliced; 3 garlic cloves, minced; Salt and freshly ground black pepper; 1 cup dry red wine; 1¾ cups (400 ml) Madeira sauce (store-bought or homemade); 1 cup sliced white mushrooms; 2 tablespoons neutral oil

By Marie Lefebvre · Updated October 31, 2026

A hearty eye of round roast tunneled with carrot and smoky bacon, marinated in red wine and pressure-cooked to tender perfection. Finished with a rich Madeira mushroom sauce, this impressive roast is easier to make than it looks and always wows a crowd.

Prep⏱️ 90 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

1 eye of round roast, about 3 lbs (1.5 kg)
1 large carrot, peeled
5 oz (150 g) smoked bacon strips
1 large onion, thinly sliced
3 garlic cloves, minced
Salt and freshly ground black pepper
1 cup dry red wine
1¾ cups (400 ml) Madeira sauce (store-bought or homemade)
1 cup sliced white mushrooms
2 tablespoons neutral oil

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Trim the roast of excess fat. Using a long thin knife or sharpening steel, pierce a tunnel through the center of the meat lengthwise.
2
Push the whole carrot through the tunnel, then pack bacon strips along the sides. Rub the outside with garlic, onion, salt and pepper.
3
Place in a deep dish, pour over the red wine, and marinate for 50 minutes at room temperature, turning occasionally.
4
Heat oil in a pressure cooker over high heat. Remove roast from marinade, pat dry, and sear on all sides until deep golden brown, about 6 minutes.
5
Add enough hot water to just cover the roast. Seal the pressure cooker and cook for 30 minutes from the moment full pressure is reached.
6
Test for tenderness with a skewer. If still firm, add a splash of water and cook under pressure for another 10 minutes.
7
Transfer roast to a cutting board, rest for 10 minutes, then slice thinly. Arrange slices on a serving platter.
8
Sauté mushrooms in a pan with a drizzle of oil until golden. Pour in Madeira sauce and bring to a boil for 2 minutes.
9
Pour the hot Madeira mushroom sauce over the sliced roast and serve immediately.

💡 Chef's Tip

Ask your butcher to tunnel the roast for you if you don't have a long thin knife. For the cleanest slices, use an electric carving knife or a very sharp slicing knife after the meat has rested.