Ingredients Jump to Instructions ↓

  1. 1 2-lb. round roast

  2. 1/4 cup dry white wine

  3. 8 oz. fresh mushroom s, finely chopped (about 3 cups)

  4. 1/4 cup water

  5. 1/4 tsp. dillweed or fennel seed, crushed

  6. 1/3 cup thinly sliced green onion

  7. 1 tbsp. reduced-calorie mayonnaise or salad dressing

  8. 1/2 cup plain low-fat or non-fat yogurt

  9. 1 tbsp. all-purpose flour

  10. 1/2 cup beef broth

Instructions Jump to Ingredients ↑

  1. Trim excess fat from roast. Cut 8 evenly spaced, crosswise slits or pockets in the roast, making each slit 3" deep. Place the roast in a plastic bag and set in a deep bowl. Pour wine over the roast. Seal bag. Marinate roast in the refrigerator for 6 to 24 hours. Turn the bag occasionally. For filling, in a medium saucepan combine mushrooms, water, dillweed or fennel seed, and salt. Cook uncovered over medium heat for 15 minutes or until the liquid is evaporated. Cool. Stir in onion and mayo/salad dressing. Remove roast from bag, discarding the marinade. Spoon filling into the pockets cut into the roast. Place roast in a shallow roasting pan. Bake in a 325° oven for 1¼ to 1½ hours or until the meat thermometer registers at least 140°. Remove from oven and keep warm. For sauce, in a small saucepan stir together yogurt, flour and pepper. Stir in beef broth. Cook and stir over medium eat until thickened and bubbly. Cook and stir for one more minute. To serve, slice the meat between filled pockets. Serve with sauce.


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