Ingredient List:
- 4 lb — Sambol Eye of Round
- 1 lg — Portobello mushroom, minced ¼″
- 2 lg — Onions, finely chopped
- 6 ea — Cloves garlic — crushed
- 1–24 oz — Gruyere Cheese — Sliced thinly
- 1 pkg — Glace de Viand Gold — mix as directed
- 2 Tbsp — Sauce Goddess Moroccan Twist
- 1 Tbsp — Jardine’s Fajita Seasoning
- 1 Tbsp — SN’F Seasoned Pepper
- 2 Tsp — Grape Seed Oil
- 6 Tbsp — Lesley Elizabeth Sundried Tomato Marinade
- 1 ea — KitchenNet — RoastWrap / lg, Vacuvin Marinater, Jaccard Meat Tenderizer
Items available at Smoke N’ Fire.
Instruction:
Sauté onion and garlic in the grape seed oil in a sauté pan, cook until tender. Pat dry and blend in the mushrooms, Glace de Viand, Moroccan Twist, and SNF Seasoned Pepper. Bring this mixture to a boil, then simmer gently for about 10 minutes. Set this mushroom mixture aside to cool. On a cutting board lay out your Round and using a sharp knife slice the roast like a clock spring to open up a flat steak, dust the meat with the Fajita Seasoning and use the Jaccard 4–5 times or more, evenly across the surface of the meat. Place the meat into the Vacuvin and pour the Portobello mixture over the beef. Place the top on the Vacuvin and use the pump to pull a vacuum. Turn and Shake to evenly coat the meat, leave to marinate 50 minutes refrigerated.
Cover a 9×7 cookie sheet with a SnapWrap sheet, lay out the shaken off beef and spread the collected Portobello mixture evenly over the top of the meat, followed by the Gruyere strips, following the RoastWrap directions. Starting at the narrow end, roll the meat cheese and portobello mixture up encasing the stuffing, while peeling away the plastic as you go. Following the SnapWrap directions peel the adhesive strip to encase the roast in the SnapWrap plastic. Place the roll into the end of the RoastWrap netting and gently pull and stretch it down and over the length of the Roast with the ends of the SnapWrap protruding from the RoastWrap netting. Then break the snap perforation in the middle and pull the SnapWrap out of the netting leaving the perfectly rolled roast inside.
Preheat smoker or grill to 350˚. Smoke the roll for about 15–20 minutes then finish cooking until the internal temperature reaches 160˚ about 45 to 90 minutes. During the last ½ hour of roasting baste the meat loaf with Sundried Tomato Marinade to glaze the exterior.
Let rest 15 minutes, then slice and — Serve Immediately.
Enjoy!!
