1. saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often. 2. Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain. 3. Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well. 4. Cut a deep pocket into the long side of the roast, almost all the way through. 5. Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals. 6. Place on rack in roasting pan. Pour water into bottom of pan. 7. Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness. 8. Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices. 9. Red Wine Sauce: 10. Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth. 11. Heat and stir for 1 minute. 12. Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain. 13. Serve over slices of beef. ---------------------------------------------------------------------------
Nutrition
Ingredients
