Stuffed Eye of Round Roast and a Yule Log


Stuffed Eye of Round Roast

  • Beef Broth
  • Red Wine
  • 1/2 Stick Butter
  • TBS Olive Oil
  • Chopped Onion
  • 2 Cloves of Garlic
  • Mushrooms
  • 1/4 Cup of Fresh Chopped Parsley
  • 1/2 Cup Bread Crumbs
  • Salt
  • Pepper

Yule Log


  • Cup of Heavy Whipping Cream
  • 1/2 Cup of Confectionate Sugar
  • 2 TBS Cocoa
  • 2 TBS Coffee


  • Boxed Devil’s Food Cake-Follow the directions and ingredients on box


  • 2 Sticks of Butter
  • 2 lb Bag of Confectionate Sugar
  • 2 Heaping TBS of Cocoa
  • 2 TBS of Coffee
  • tsp of Vanilla



Stuffed Eye of Round Roast: Soak Roast in marinade of beef broth ad red wine for 5 to 6 hours. Preheat oven to 325 degrees. Melt 1/2 Stick of Butter and Olive Oil in skillet on stove top. Add onion and saute until they are transparent, stirring frequently so that they do not burn. Add garlic and mushrooms, salt and pepper, add a splash of red wine and continue to stir. Chop fresh parsley. Cut bread in cubes. Remove veggies from heat and add parsley and bread cubes and mix well. Spoon mixture onto roast and roll. Secure with kitchen twine or tooth picks. Place in baking pan and any extra stuffing can be added around roast. Bake in oven for one hour.

Yule Log Filling: With mixer whip heavy cream and confectionate sugar, add cocoa and chocolate and continue to beat with mixer. For the cake, use a box devils food cake and bake it in a jelly pan, take the cake and sprinkle with confectionate sugar and roll in cloth and cool. Once filling is made unroll cake and spread filling atop cake and roll up again. Icing: Mix two sticks of butter and add add two pound bag of confectionate sugar, and add 2 heaping TBS of Cocoa, add vanilla, and two TBS coffee. Cream with mixer until icing is creamy. Coat the rolled up cake with icing. Using fork, make designs in icing to make it look like a log.


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