Mushroom-Stuffed Beef Roast - cooking recipe

Ingredients

1 (2 lb.) beef eye or round roast
1/4 c. dry white wine
8 oz. (3 c.) fresh mushrooms, finely chopped
1/4 c. water
1/4 tsp. dried dill weed or fennel seed, crushed
1/8 tsp. salt
1/3 c. thinly sliced green onion
1 Tbsp. reduced-calorie mayonnaise or salad dressing
1/2 c. plain low-fat yogurt
1 Tbsp. all-purpose flour
1/8 tsp. pepper
1/2 c. beef broth

Preparation

Trim excess fat from roast.
Cut 8 crosswise slits or pockets in roast, 3-inches deep.
Place roast in plastic bag; set in a deep bowl.
Pour wine over roast; seal bag.
Marinate in refrigerator 6 to 24 hours, turning bag occasionally.