• Ingredients: 27

Roast beef for "beef on weck" with a 4- to 6-pound beef eye round roast.

Ingredients

  • a 4- to 6-pound beef eye round roast

For dough

  • 3 oz. grated mozzarella
  • 3/4 oz. grated Asiago or Parmesan
  • 2 tbsps. olive oil
  • 2 tbsps. minced garlic
  • 1/2 tsp. dried hot red pepper flakes

Meatballs

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.

    For this step you will need

  2. Step 2 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F.
  3. Step 3 Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast.

Nutrition information

Calories 368 Carbohydrates 0 g (0%)
Fat 14 g (21%) Protein 61 g (123%)
Saturated Fat 6 g (29%) Sodium 224 mg (9%)
Polyunsaturated Fat 1 g Monounsaturated Fat 7 g
Cholesterol 179 mg (60%)