Stuffed Beef Roast With Red Wine Sauce - cooking recipe

Ingredients

4 1/2 lbs top sirloin roast
2 teaspoons cooking oil
3 slices bacon, finely chopped
2 cups coarse dry breadcrumbs
3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
2 tablespoons creamed horseradish
1 teaspoon fresh fresh coarse ground black pepper
1/2 cup water
Red Wine Sauce
1/4 cup all-purpose flour
2 cups beef broth
1 cup dry red wine
2 tablespoons creamed horseradish
salt & freshly ground black pepper

Preparation

saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
Cut a deep pocket into the long side of the roast, almost all the way through.
Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
Place on rack in roasting pan. Pour water into bottom of pan.
Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
Red Wine Sauce:
Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
Heat and stir for 1 minute.
Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
Serve over slices of beef.