Stuffed Beef Roast with Smoked Sausage and Herbs
A hearty beef roast stuffed with smoky sausage and bacon, seasoned with garlic and fresh herbs. Slow-cooked until tender and golden, this impressive dish is a true crowd-pleaser perfect for Sunday family dinners.
🛒 Ingredients
15 servings
- 3.3 lbs (1.5 kg) beef eye of round roast
- 1 smoked sausage (about 7 oz / 200 g)
- 5 oz (150 g) smoked bacon strips
- 1/2 red bell pepper
- 4 garlic cloves, crushed
- 1 onion
- 1 beef bouillon cube
- 1 tbsp dried oregano
- 1 bunch fresh flat-leaf parsley
- Salt and black pepper to taste
- 2 tbsp olive oil
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Directions
- 1
Make the seasoning paste: crush the garlic, finely chop the parsley and combine with oregano, salt and pepper.
- 2
Pat the beef dry. Using a long thin knife, pierce a tunnel lengthwise through the center of the roast.
- 3
Stuff the smoked sausage into the tunnel, pressing it firmly all the way through.
- 4
Make lateral cuts along the sides and insert strips of bacon and bell pepper into each cut. Secure with toothpicks.
- 5
Rub the entire surface of the roast generously with the herb seasoning.
- 6
Heat olive oil in a pressure cooker over high heat. Sauté the sliced onion until translucent and lightly golden.
- 7
Sear the roast on all sides, about 3–4 minutes per side, until evenly browned.
- 8
Cover with water, add the bouillon cube and bring to a boil. Seal the pressure cooker and cook for 25–30 minutes.
- 9
Open the lid and reduce the cooking sauce over low heat until it thickens and turns a rich amber color.
- 10
Rest the meat for 10 minutes, then slice thinly. Arrange on a serving platter and spoon the reduced gravy on top.
💡 Chef's Tip
For deeper flavor, marinate the roast overnight in the refrigerator. Serve with mashed potatoes, steamed vegetables or crusty bread to soak up the delicious gravy.
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